Click on the picture to enlarge it. This is a very fragrant lamb dish. Easy to make as
it's all in one pot.
KEY POINTS
Preparation Time:
15 mins
Cooking Time:
How Difficult
Easy
Freeze?
Yes
Servings
4
Ingredients
How Much
Boneless shoulder lamb
500g /1lb
Schwartz season all
2 teaspoons
Salt and pepper
to taste
Dried Oregano
1 tbsp
Fresh rosemary
2 tbsp
Red onions
2
Garlic cloves
6
Potatoes
1kg / 2¼lbs
Red pepper
1
Lemons - juice
2
COOKING EQUIPMENT
3 litre (5 pint) casserole dish
Method for Pot-roasted Lamb Set the oven to 180C/350F/Gas 4
Cut the lamb joint into 4 pieces and place them
in the bottom of the casserole dish. Sprinkle the season all, rosemary leaves and dried
oregano over the meat.
Peel the red onions and cut into
8 wedges. Peel the six cloves of garlic and leave whole. Peel and cut the potatoes
into approximately 7.5 cm (3in) chunks. Deseed and cut the red pepper into 8
wedges. Place all in the casserole dish on top of the lamb. Put in the lemon juice
and 150ml (¼ pint) water and cover with a well fitting lid.
