Mediterranean Style Pot Roast Lamb

This recipe uses a lamb shoulder pot roasted with Mediterranean vegetables, borlotti and flagolet beans.

Prep Time: 10 mins

Cook Time: 1 hour

Serves: 4 people

To Cook Medium: 25 minutes per 450g plus 25 minutes

To Cook Well Done: 30 minutes per 450g plus 30 minutes

Average Cooking Time for 3lb: 0 Minutes

Ingredients

  • 1 x 1.25kg lean, boned, and rolled lamb shoulder joint, tied
  • 1 tablespoon sunflower oil
  • 1 garlic clove, peeled and crushed
  • 1 large leek or fennel bulb, sliced
  • 1 x 400g can chopped tomatoes
  • 150ml red wine
  • 2 sprigs fresh rosemary
  • 6 sun-dried tomatoes in oil, drained and chopped
  • 1 x 400g can cannellini or borlotti beans, drained
  • 1 x 400g can flageolet beans, drained

Method

  1. Preheat the oven to 180-190°C, 160-170°C Fan, Gas Mark 4-5.
  2. Heat the oil in a large pan or casserole dish and brown the meat on all sides. Transfer to a large casserole dish.
  3. Add the garlic, leek or fennel, chopped tomatoes, red wine, rosemary sprigs and sun-dried tomatoes.
  4. Cover and cook to the preferred calculated cooking time, basting occasionally.
  5. 10-15 minutes before the end of the cooking time, stir in the beans.
  6. Serve the lamb with bean mixture, potato and carrot mash and seasonal vegetables.