Pot Roast Lamb

Name: Pot Roast Lamb
Ingredients: 800 g leg of lamb; 225 g onions, peeled and cut into rings; 2 celery ribs, cut into 2 . 5 cm/1 inch pieces; 350 g carrots, peeled and sliced; 450 g new potatoes; 1 garlic clove; 4 slices rindless streaky bacon; 10 rosemary sprigs; 325 g italian tomato sauce with herbs; 150 ml red wine; salt and black pepper; 1 tablespoon chopped mint; 1 tablespoon chopped parsley

13 ingredients

16 steps

Ingredients

800 g leg of lamb
225 g onions, peeled and cut into rings
2 celery ribs, cut into 2 . 5 cm/1 inch pieces
350 g carrots, peeled and sliced
450 g new potatoes
1 garlic clove
4 slices rindless streaky bacon
10 rosemary sprigs
325 g italian tomato sauce with herbs
150 ml red wine
salt and black pepper
1 tablespoon chopped mint
1 tablespoon chopped parsley

Directions

1

Preheat the oven to 190C/375F/Gas5.
2

Put lamb joint in centre of a alrge roasting dish.
3

Surround with onions, celery, carrots and potatoes.
4

Peel garlic and cut in half.
5

Rub cut surfaces of garlic all over lamb.
6

Stretch bacon rashers over lamb, securing with cocktail sticks.
7

Using a skewer, make holes evenly over lamb and insert a rosemary sprig in each hole.
8

Mix together pasta sauce and wine in a jub.
9

Season and pour over vegetables around meat.
10

Sprinkle herbs over vegetables.
11

Cover with foil.
12

Roast for 2 hours.
13

Remove foil.
14

Roast for 20 minutes until the gravy thickens.
15

Remove cocktail sticks.
16

Serve.