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Slow Cooked Lamb Pot Roast with Marmalade-spiked Gravy
Course: main Cooking Time: 5½ hrs Prep Time: 30 mins Serves: 4
1 large leek, approx. 250 g (9 oz), cut in 3 cm (1¼ in) rounds
1 large onion, cut into eight wedges
500 g (1 lb 2 oz) potatoes, peeled and cut into 4 cm (1½ cm) chunks 200 g (7 oz) carrots, chopped in 3 cm (1¼ in) rounds
100 g (3½ oz) mushrooms, cut into quarters
3 sprigs rosemary
Salt and freshly ground black pepper, to taste
1.5 kg (3 lb 5 oz) lamb shoulder 5 cloves garlic, split lengthways Olive oil
800 ml (1½ pt) stock
375 ml (13 fl oz) white wine
2 tbs orange marmalade
40 g (1½ oz) cornflour To Serve: chopped parsley.
1 Put the chopped vegetables and 2 sprigs of rosemary in the bottom of the slow cooker and season.
2 Using a sharp knife, make holes in the lamb and insert garlic and the remaining rosemary into the holes. Drizzle olive oil over the lamb and season with salt and pepper.
3 Place the meat on top of the vegetables in the slow cooker.
4 Pour the stock and wine into the slow cooker, taking care not to pour it over the meat. The liquid should cover the vegetables and come halfway up the lamb.
5 Cover and cook on the highest heat setting for 5 hours, until the meat starts to fall away from the bone.
6 When the lamb is done, heat your oven to 240 deg. C., 475 deg. F., Gas Mark 9.
7 Remove the lamb from the slow cooker and place it in a roasting tin. Use a slotted
spoon to remove the vegetables and place in the roasting tin surrounding the lamb.
8 Drizzle olive oil over the vegetables and lamb, then pop tin in the oven for 15 minutes to allow the lamb and veg to crisp.
9 Whilst the lamb crisps in the oven, remove the stock from the slow cooker, sieving it through a strainer into a saucepan, then add the marmalade.
10 In a small bowl, mix together the cornflour and 4 tablespoons of cold water to create a smooth pourable paste. Add the paste into the saucepan of stock and bring the stock to a vigorous boil over a high heat; this should take about 3 minutes. Turn off the heat and allow the gravy to thicken. You can pass this through the sieve again to remove the marmalade rinds if you wish. Taste and season the gravy with salt and pepper.
11 Serve the lamb, veg and gravy hot and garnished with chopped parsley.