You can use the recipe search box below to find some tasty new recipes.

Mediterranean Style Pot Roast Lamb

1. Preheat the oven to Gas mark 4-5, 180-190C, 350-375F
2. Heat the oil in a large pan or casserole dish and brown the meat on all sides. Transfer to a large casserole dish.
3. Add the garlic, leek or fennel, chopped tomatoes, red wine, rosemary sprigs and sun-dried tomatoes.
4. Cover and cook to the preferred calculated cooking time, basting occasionally.
5. 10-15 minutes before the end of the cooking time, stir in the beans.
6. Serve the lamb with bean mixture, potato and carrot mash and seasonal vegetables.

Post a comment

Your email address will not be published. Required fields are marked *

– Ingredients –

Serves 4
Preparation time: 10 minutes
Cooking time:
Medium: 25 minutes per 450g/1lb plus 25 minutes
Well done: 30 minutes per 450g/1lb plus 30 minutes
Ingredients:1 x 1.25kg/2 3/4lb lean, boned, and rolled lamb shoulder joint, tied
15ml/1tbsp sunflower oil
1 clove garlic, peeled and crushed
1 large leek or fennel bulb, sliced
1 x 400g can chopped tomatoes
150ml/┬║pint red wine
2 sprigs fresh rosemary
6 sun-dried tomatoes in oil, drained and chopped
1 x 400g can cannellini or borlotti beans, drained
1 x 400g can flageolet beans, drained.

– Author –

EBLEX Purchase Ingredients

Have you signed our petition?

"Get Food, Growing, Cooking & Nutrition on the School Curriculum"

Sign here

Please share with your friends and contacts. You can find out more here.

No, thank you