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Clay Pot Lamb Roast

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Clay Pot Lamb Roast
2010-03-26 Main Dish
4.9 71

Using a clay pot to prepare this lamb roast with all of its accompanying vegetables makes this a one dish meal that is simple and delicious.

  • Servings: Depending on size of Roast this should serve 4-6 people


Small Boneless Leg of Lamb
Red Potatoes
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
½ cup Flour
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.