Pot Roast Lamb With Red Wine Herbs And Veg

Total Time: 4 hrs Preparation Time: 1 hr Cook Time: 3 hrs

Ingredients

• Servings: 4
• 2 1/4 lbs leg of lamb
• 200 g onions (peeled and whole about 3)
• 1 tablespoon olive oil
• 300 g carrots (peeled and chopped into large chunks)
• 1 lemon, juice and zest of
• 3 teaspoons dried mint
• 3 teaspoons dried sage
• 3 teaspoons dried rosemary
• 1 tablespoon fresh oregano
• 1 tablespoon fresh mint
• 3 garlic cloves, peeled and sliced
• 750 ml red wine (general quaffing plonk)
• 1/2 teaspoon pepper
• 1 tablespoon honey

Recipe

• 1 put the lamb into a pot/ casserole dish/ so that there is is anug fit but there is enough room for the veggies.
• 2 cut a cross in the top of each onion
• 3 mix the wine herbs honey pepper garlic and oil together and marinade the lamb in it for an hour or overnight if possible.
• 4 add the veggies to the the pot and preheat oven to gas mark 6 and put lid on. put in oven for 3 hours.
• 5 half way through open and check it turn over teh lamb if the liquid does not totally cover it so that the top gets a good cooking in the liquid. you may need to top up the liquid with a little water at this stage.
• 6 when done hack off chunks of the lamb into the liquid and serve with roast potatoes save nay leftover as you can turn them into a morrocan cous cous thingy which i will be posting shortly.