One Pot Lamb Leg Roast
Easy lamb leg roast recipe using just one Dutch oven pot.
Ingredients
- 1,5 kg lamb leg with the bone on
- 150 g leeks or onions
- 150 g celery 2 stalks
- 230 g zucchini 1 medium
- 80 g red peeper 1 small
- 3 cloves garlic
- 3 tbsp oil of your choice
- 100 ml white wine
- 150 ml stock or water
- to taste salt, pepper, thyme, sage, rosemary
Instructions
- Wash/peel, chop finely all the vegetables.
- Pat dry the lamb leg.
- In the heated pot, on medium high heat, add the oil and roast the lamb leg on all sides until golden.
- Add the leek/onion, garlic and some salt into the pot, around the meat, and fry them a little.
- Add the wine and cook it for a few minutes so that the alcohol evaporates.
- Add the rest of the ingredients, bring it to a boil, put the lid on, and simmer for 3 hours. Turn the meat inside the sauce every 30 min or so.
- When the meat starts to pull off the bone, remove it on a plate, and make the gravy by blending it with a hand held blender, inside a blender jug, or in a food processor.
- Slice the lamb as thin or thick as you like, pour generously some gravy and serve with veggies, rice, potatoes, salad or pickles. I recommend some toasted slices of sourdough bread also.