Slow-cooked lamb and autumn veg one pot
4 HOURS | SERVES 6 | EASY
This is lovely served with cooked grains such as pearl barley or spelt.
rosemary 3 sprigs, leaves stripped and chopped, plus a few whole sprigs
garlic 2 cloves, crushed
olive oil 3 tbsp
whole leg of lamb 2kg
celery 2 sticks, cut into 4-5cm lengths
carrots 6 medium, halved lengthways and cut into 4-5cm lengths
baby leeks 6, cut into 4-5cm lengths
small turnips 4, quartered
white wine 250ml
chicken stock 200ml
baby plum tomatoes 300g, halved
• 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.
• 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.
PER SERVING 692 KCALS | FAT 48.3G SATURATES 20.4G | CARBS 10.7G | SUGARS 9.8G FIBRE 6.3G | PROTEIN 43.8G | SALT 0.6G