Lamb Pot Roast


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You can also substitute leg of lamb in this recipe.

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Serving Size / Yield

6 servings


  • 5 cloves
  • 3 1/2 lbs. boneless lamb shoulder roast, rolled and tied
  • pepper
  • salt
  • 2 Tbs. olive oil
  • 1 med. onion, finely chopped
  • 1 celery rib, finely chopped
  • 1 carrot, chopped
  • 1/4 C. chopped parsley
  • pinch crushed red pepper
  • 1 C. dry white wine
  • 2 C. tomato puree
  • 1 C. beef broth

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Stick cloves in the lamb. Sprinkle meat with salt and pepper. In a large casserole dish, heat oil over medium heat. Add the lamb and cook, turning it with tongs, until browned on all sides, about 20 minutes. Scatter onion, celery, carrot, parsley and red pepper around the meat. Add wine and cook until it evaporates. Should take 2 minutes. Add tomato puree and reduce heat to low.

Cover and cook. Turn the meat occasionally, for 2.5-3 hours or until fork-tender. Transfer meat to a cutting board. Cover and keep warm. Skim fat from pan juices. Pour vegetables and pan juices into a food processor. Puree until smooth. Taste and adjust seasoning. Pour sauce into a medium saucepan and reheat over low heat. Slice lamb and serve hot with sauce.

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