Lamb pot roast

lamb pot roast
2H 20M



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.