Lamb Pot Roast
Sunday lunch or dinner is sorted with this one-pot roast. Cooked in moist heat, the lamb will be melt-in-your mouth tender. Serve with mashed potato and green beans for a hearty meal.
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Cooking tools:
- Dutch oven
- Oven
- Stove
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Paper towel
- Refrigerator
Ingredients
- 1 1/2 kg boneless lamb leg
- 2 tbsp olive oil
- 6 carrots, peeled and halved
- 2 celery stalks, roughly chopped
- 6 shallots
- 2 ½ cups water
- 2 sprigs rosemary
- ¼ cup red wine vinegar
- 1/3 cup olive oil
- ¼ cup mint leaves, finely chopped
- 6 cloves garlic, minced
- 2 tsp dried oregano
- 1 tsp salt
- ½ tsp freshly ground black pepper
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