Slow-cooked lamb and autumn veg one pot
- Preparation and cooking time
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 3 sprigs rosemaryleaves stripped and chopped, plus a few whole sprigs
- 2 cloves garliccrushed
- 3 tbsp olive oil
- 2kg whole leg of lamb
- 2 sticks celerycut into 4-5cm lengths
- 6 medium carrotshalved lengthways and cut into 4-5cm lengths
- 6 baby leekscut into 4-5cm lengths
- 4 small turnipsquartered
- 250ml white wine
- 200ml chicken stock
- 300g baby plum tomatoeshalved
Nutrition:
- kcal692
- fat48.3g
- saturates20.4g
- carbs10.7g
- sugars9.8g
- fibre6.3g
- protein43.8g
- salt0.6g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. Mix the chopped rosemary, garlic and olive oil, and season really well. Put the lamb in a large roasting tin and rub all over with the rosemary-garlic mixture. Roast for 30 minutes then take out and turn the oven down to 160C/fan 140C/gas 3. Add the celery, carrots, leeks, turnips and whole rosemary sprigs to the tin, then pour in the wine and stock.
step 2
Cover the tin with a double sheet of foil and cook for 21/2 hours, then remove the foil, stir in the tomatoes and cook for another hour. Pull the lamb into chunks and serve with the vegetables and juices.
