Leg of Lamb Pot Roast Recipe
A simple leg of lamb pot roast slow-cooked with garlic, onions, and spices until tender.
Ingredients
- 1.8 kg leg of lamb 1 whole/63.5 oz
- 8 cloves of garlic
- 60 ml sunflower oil 4 Tbsp/2 oz
- 1 large onion chopped
- 2 tomatoes peeled and chopped
- 10 ml salt 2 tsp/0.35 oz
- Black pepper to taste
- 5 ml paprika 1 tsp/0.17 oz
- 1 bay leaf
- 4 –5 whole cloves
- 15 ml Knorr instant gravy 1 Tbsp/0.5 oz
- 1.4 L water 6 cups/48 oz add as needed
- 15 ml cornstarch 1 heaped Tbsp/0.5 oz mixed with cold water
Instructions
Prepare the Lamb
- Wash and pat dry the leg of lamb with paper towel. Trim any excess fat and remove any blue stamps. Cut each garlic clove in half. Use a sharp knife to make small slits all over the lamb and press a piece of garlic into each slit. Season generously with salt, black pepper, and paprika.
Brown the Meat
- Heat sunflower oil in a large pot over medium heat. Brown the lamb well on all sides, then remove from the pot and set aside.
Cook the Onions
- In the same pot, sauté the chopped onion until softened and lightly golden.
Build the Pot Roast
- Return the lamb to the pot. Add 1 L water (4 cups/34 oz), bay leaf, and cloves.
Prepare the Tomatoes
- Score an ‘X’ at the base of each tomato. Place in boiling water for about 5 minutes, then cool and peel. Chop and add to the pot.
Simmer
- Stir in the Knorr instant gravy. Cover and simmer on low heat for about 1½ hours. Add more water (about 250 ml / 1 cup/8.5 oz at a time) as needed to maintain the liquid level.
Check for Doneness
- Ensure the lamb is tender and fully cooked.
Adjust & Thicken
- Taste and adjust seasoning if needed. Stir in the cornstarch slurry and simmer until the gravy thickens to your desired consistency.