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    You are in: Home / Recipes / Pot Roast Lamb With Red Wine Herbs and Veg Recipe
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    Pot Roast Lamb With Red Wine Herbs and Veg

    Pot Roast Lamb With Red Wine Herbs and Veg. Photo by cakeinmyface

    1/6 Photos of Pot Roast Lamb With Red Wine Herbs and Veg

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    Total Time:

    Prep Time:

    Cook Time:

    4 hrs

    1 hr

    3 hrs

    cakeinmyface's Note:

    I made this yesterday for my husband. i took inspiration for it from aunty mags santorini lamb recipe on zaar. I used a new enamel roaster tin that o got after searching charity shops/ second hand stores for a casserole dish. In the end I went to Argos and bought a huge enamel roaster that came with a free smaller one for £20 in the end my lamb actually fit into the free smaller pot ! winner! I used whatever herbs I had knocking about id dint have any fresh rosemary and was nearly out of dried mint but I did have some fresh oregano and some fresh mint and some dried sage etc. I would say to throw in whatever you have to be honest. I did use half a bottle of red wine but half way through I topped it up with the other half. I always feel bad when I have to use a whole bottle for a dinner so I bought myself a bottle so it was fair haha! I like recycling into another dish so I then made the leftovers of this into a Moroccan style dish which I will be posting later. I served this with my bacon and olive oil roast potatoes. Also my camera battery died before I could take picture of it cooked so I only have prep pics sorry! I also opened my thyme honey from my honey moon in Greece which tasted very good

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    Units: US | Metric


    1. 1
      put the lamb into a pot/ casserole dish/ so that there is is anug fit but there is enough room for the veggies.
    2. 2
      cut a cross in the top of each onion
    3. 3
      mix the wine herbs honey pepper garlic and oil together and marinade the lamb in it for an hour or overnight if possible.
    4. 4
      add the veggies to the the pot and preheat oven to gas mark 6 and put lid on. put in oven for 3 hours.
    5. 5
      half way through open and check it turn over teh lamb if the liquid does not totally cover it so that the top gets a good cooking in the liquid. you may need to top up the liquid with a little water at this stage.
    6. 6
      when done hack off chunks of the lamb into the liquid and serve with roast potatoes save nay leftover as you can turn them into a morrocan cous cous thingy which i will be posting shortly.

    Ratings & Reviews:


    Nutritional Facts for Pot Roast Lamb With Red Wine Herbs and Veg

    Serving Size: 1 (585 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 777.8
    Calories from Fat 338
    Total Fat 37.5 g
    Saturated Fat 15.1 g
    Cholesterol 167.1 mg
    Sodium 220.3 mg
    Total Carbohydrate 26.6 g
    Dietary Fiber 4.4 g
    Sugars 12.2 g
    Protein 48.3 g

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