Name: Lamb pot roast
Cook time: 140 min
Total time: 140 min
Yield: 8
Ingredients: 2 x 1kg boned rolled lamb shoulders; 2 clove garlic, crushed; 2 fresh rosemary sprigs; 1 teaspoon fresh thyme, coarsely chopped; 1 teaspoon orange rind, grated; 1 cup (250ml) dry red wine; 1 teaspoon olive oil; 4 (285g) bacon rashers, chopped coarsely; 370 gram spring onions, trimmed; 1 tablespoon chicken stock powder; 12 (480g) baby new potatoes; 2 medium_piece (240g) carrot, halved; 2 teaspoon cornflour; 1 tablespoon water

Ingredients

2 x 1kg boned rolled lamb shoulders

2 clove garlic, crushed

2 fresh rosemary sprigs

1 teaspoon fresh thyme, coarsely chopped

1 teaspoon orange rind, grated

1 cup (250ml) dry red wine

1 teaspoon olive oil

4 (285g) bacon rashers, chopped coarsely

370 gram spring onions, trimmed

1 tablespoon chicken stock powder

12 (480g) baby new potatoes

2 medium_piece (240g) carrot, halved

2 teaspoon cornflour

1 tablespoon water

Method

1.Combine lamb, garlic, herbs, rind and wine in large bowl, cover, refrigerate several hours or overnight.

2.Remove lamb from marinade, reserve marinade. Pat lamb dry with absorbent paper, brush with oil.

3.Heat 3 litre (12-cup) deep, flameproof casserole dish, cook lamb until browned all over. Remove from dish. Add bacon and onion to dish, cook, stirring, until onion is browned lightly.

4.Return lamb to dish. Add reserved marinade and stock powder, cook, covered in moderate oven 45 minutes.

5.Add potatoes and carrot, cook, covered, about 1 hour or until lamb and vegetables are tender. Remove lamb and vegetables from dish.

6.Discard all but 2 cups (500ml) of the cooking liquid. Add blended cornflour and water to dish. Stir in cooking liquid, stir over heat until mixture boils and thickens slightly.

7.Serve sliced lamb and vegetables with sauce.

Recipe can be made a day ahead and refrigerated, covered. Recipe suitable to freeze; thicken with cornflour just before serving.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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