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Lamb pot roast with mushrooms & rosemary
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Prep Time:
15 minutes
Cook Time:
150 minutes
Total Time:
165 minutes
Ingredients:
  • 1 1.6kg lamb forequarter rolled roast
  • 3 garlic cloves, cut into thin slivers
  • Salt & ground black pepper
  • 50g (2 1/2 tbsp) butter
  • 2 red onions, halved, sliced
  • 1 carrot, peeled, diced
  • 1 celery stick, diced
  • 3 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 250g large mushroom flats, sliced
  • 125mls (1/2 cup) dry red wine
Instructions:
  • Make small incisions in the lamb using a sharp knife and tuck in garlic slivers. Season the lamb generously with salt and pepper. Melt butter in a large flameproof casserole dish and sauté onions, carrot, celery, rosemary, and thyme until vegetables are soft, about 8-10 minutes. Take off the heat.
  • In a large heavy-based frying pan over high heat, melt the remaining butter until sizzling. Add mushrooms and sauté for 3-5 minutes until tender and golden. Transfer the mushrooms from the pan and set aside.
  • In the same pan, melt the remaining butter over high heat. Add the lamb and cook for 8-10 minutes, turning occasionally until evenly well browned. Use 2 pairs of tongs for easier handling. Place the cooked lamb on top of the vegetables in the casserole dish.
  • 1. In a large frying pan, pour wine and bring to a boil over high heat. Let it boil for 1 minute while scraping the base with a wooden spoon. 2. Transfer the wine mixture to a casserole dish, cover it, and bring to a boil. 3. Reduce heat to low (or move to a smaller hot plate), and cook covered for 1 1/2 hours, turning the lamb 2-3 times. Make sure to check the liquid levels and add a little water if needed to prevent sticking (3-4 tablespoons max). 4. Add cooked mushrooms, cover, and continue cooking for another 30 minutes, turning the lamb once.
  • The lamb is done when a carving fork easily pierces it. Place the lamb on a cutting board for carving, cover with foil to keep warm. Remove rosemary and thyme stems from the dish. If the sauce is thin, simmer uncovered on high heat for 10-20 minutes until thickened.
  • Tilt the dish and use a large shallow spoon to remove any excess fat from the surface. Serve the carved lamb and vegetables with the sauce drizzled over the top.

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