- Servings: Depending on size of Roast this should serve 4-6 people
|Small Boneless Leg of Lamb|
|6||Carrots, cut into 2" pieces|
|6||Red Potatoes, quartered|
|2 cloves||Garlic, sliced|
|1||Sweet Onion, sliced|
|1× 15 oz can||Chopped Tomatoes|
|½ cup||Red Wine|
|1 tsp||Dried Rosemary|
|1 tsp||Dried Thyme|
|3 Tbsp||Fresh Basil or 1 Tsp Dried|
|1||Bulb of Fennel, coarse chopped|
|1 tsp||Sea Salt|
|½ tsp||Coarse Ground Pepper|
|3 Tbsp||Olive Oil|
Prepare clay pot according to directions. Preheat oven 350 degree.
Heat olive oil in a large pot on the stove at medium high heat.
Make small slits in the lamb and insert sliced garlic. Add all spices to flour, except fresh basil, and mix together and rub on lamb roast. Brown lamb on all sides. When completely brown, put lamb in clay pot. Saute all veggies, except canned tomatoes, until onion has started to caramelize. Add tomatoes, wine, and remainder of the flour until thickened. Pour over lamb roast. Cook for 1 1/2 hours or until desired temperature is reached on a meat thermometer, 130 - 135 degrees.