Lamb Pot Roast Recipe
Special meals don’t have to be time-consuming and labor-intensive. I make my lamb pot roast when I want a satisfying, elegant, effortless meal. Full of tender meat, hearty vegetables, and rich flavors, this recipe is easy enough to make on a weeknight and full of bold, savory flavors to be served on special occasions or holidays.
I love a low-maintenance dish like this. It involves a quick sear on the lamb and a few hours in the oven. I always serve it with brown sugar-roasted carrots and homemade bread rolls to soak up the rich and flavorful sauce. On Easter, I usually alternate between this and my slow-cooked lamb stew. Sometimes, the most impressive and delicious dishes are effortless to make.
Table of contents
My decadent lamb pot roast is fork-tender and comforting, roasted slowly in white wine and fresh herbs. For those who have never had lamb, this is the recipe to start with because it is so easy and turns out full of flavor with my blend of spices and slow cooking technique. This recipe is incredibly easy to prepare and perfect for those special Sunday dinners without spending hours in the kitchen.
Why you will love this recipe
- Because it is easy: My lamb pot roast is easy to make; after searing the meat, the oven does everything else.
- Slow-cooked for tender meat: This lamb roast is slow-roasted to be tender enough to fall apart, which is what we always aim for. It is also juicy and full of flavor.
- A full plate: With meat and potatoes, there is no need for anything else on the side.
- Leftovers make great sandwiches: If you’ve never had a lamb sandwich, save some leftovers for one. A big chunk of meat on a hoagie roll with mustard, mint, red wine vinegar, or mayo.
What you will need
- Boneless shoulder of lamb – Cut into four to six pieces and trimmed of fat.
- Veggies – This roast is made with lots of veggies like potatoes, red onion, and red bell peppers. They add many flavors, and you don’t need to work on other side dishes, except maybe a spring salad with strawberries.
- Dry rub – I coat the lamb meat in the most delicious, homemade dry rub made of brown sugar, paprika, oregano, salt, pepper, and fresh rosemary.
- Liquids – I roasted the veggies and meat in white wine and lemon juice. The wine’s sweetness worked great with the tangy flavors.
- Herbs – I add rosemary sprigs and bay leaves to enhance the dish’s flavors.
How to make
Prep: First, I preheat the oven to 375 degrees F and grease a 9×12-inch casserole dish with oil. I coat the meat in two tablespoons of oil.
Season and coat: Now, I mix the paprika, fresh rosemary, oregano, and brown sugar with one teaspoon of salt and ½ teaspoon of black pepper in a small bowl to rub onto the meat.
Brown the meat: After, I brown the meat on all sides in an oiled skillet over medium heat before transferring it to the casserole dish.
Add veggies: I add the bell pepper chunks, potatoes, garlic, onions, lemon juice, and white wine. After stirring it a bit, I add the rosemary sprigs and bay leaves.
Roast the lamb: Next, I cover the dish and cook for three hours or until the meat is 135 degrees F on my meat thermometer, stirring and basting every hour.
Rest and serve: When the meat is done cooking, I discard the bay leaves and rosemary sprigs and let it rest for 15 minutes before serving.
Expert tip
Choosing the meat
When choosing which cut of lamb to buy for this recipe, I recommend using shoulder meat. A leg of lamb is a good cut for faster cooking recipes like quick roasting, grilling, or pan-basting. My recipe calls for a cooking time of three hours, so I use the shoulder because it has more fat to keep it juicy. The shoulder has a lot of connective tissue, making it tender as it cooks slowly. This also helps give the meat a richer flavor and a more profound, robust, meaty taste. Not only that, but this cut is much less expensive than the more valued leg of lamb that has a higher price tag.
More tips to consider
- Before roasting, bring the meat to room temperature to help it cook more evenly.
- Ovens do not all cook at the same temperature, so do not rely only on “cooking time.” Use a digital meat thermometer to check if the meat is done.
- Do not overcook the meat. Remove the meat when it reaches 135 degrees F. It will finish heating as it rests.
- Let it rest for at least 15 minutes to allow the juices to redistribute back into the meat.
- Soaking the meat in lemon juice or vinegar overnight can remove the gamey flavor and tenderize it.
Recipe variations and add-ins:
- No wine: Sometimes, I use beer instead of wine. It gives this recipe a more rustic taste with less tanginess.
- More veggies: Instead of making more vegetables on the side, I like to add more vegetables to the roast, like carrots and celery.
- Spicy lamb: To make this a spicy dish, add 1/4 teaspoon of red pepper flakes to the mixture. I often chop up one poblano pepper and toss it there, too.
- Make it crack: This roast is even more addictive when I add chopped bacon, cheddar cheese, and ranch seasoning.
- Cajun-style lamb: I also like to serve this lamb Cajun-style with my special Cajun seasoning. It is a delicious mixture of spices, including cayenne, white pepper, garlic, onion, and red pepper.
Serving suggestions:
I have served this meal for Easter dinner several times, and my family devoured it. The succulent roast goes excellent with any side dish, like hasselback carrots or my creamy corn salad made with bacon, ranch dressing, and cheddar cheese. If I am in a hurry, it doesn’t even need a side dish. I can serve it with an asparagus salad and some Amish bread, which I usually bake beforehand.
The great thing about this meal is that it is cooked with one of my favorite wines, so I can serve it with the exact wine I am cooking with. The flavors go perfectly together, so there is no need to worry about what wine to choose. For dessert, I like something light and tangy. My lemon ricotta cheesecake is mild and sweet with a wonderful tanginess, and I always make these homemade peanut butter eggs to have on hand.
How to store leftovers:
- Refrigerate: Leftovers can be refrigerated for up to three days in an airtight container.
- Freezing: To freeze, I wrap it in plastic and put it in a freezer bag or freezer-safe container. It will stay fresh for up to three months.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
- Reheating: To reheat, I put it in the oven, covered with foil, for about 10 to 15 minutes at 375 degrees F. It can also be reheated in the microwave for one to two minutes.
Frequently asked questions
Overcooking the lamb is the most common reason for this. Use a meat thermometer to make sure the meat does not get overcooked. I keep a digital meat thermometer in the thickest part of the meat connected to my phone, so I know exactly when to remove it from the oven. I remove mine when it is 135 degrees F for medium doneness. It will continue to heat to about 140 degrees as it rests.
Ensure to let it rest after it is finished cooking. I usually let mine rest for about 15 minutes. This allows the juices to redistribute themselves back into the meat. Otherwise, they will just run out all over the serving plate when slicing it. Another thing to remember is to let the meat come to room temperature before cooking it. This will help it cook evenly so the meat is more tender and juicier. Also, always baste the meat while cooking, and check its temperature with a meat thermometer, removing it from the oven once it gets to 135 degrees F.
This happens if the lamb meat is not trimmed of fat properly. The fat has a lot of flavors, so if it is not trimmed, it may cause the meat to taste bitter. I usually have my butcher trim as much fat as possible from the lamb before I buy it, but I still trim it myself when I prepare it. The age of the sheep also makes a big difference. Lamb meat is supposed to be from an animal under 12 months old. The meat from older sheep can have a bitter taste, which is why lamb is more expensive.
Soaking the lamb meat in an acidic ingredient such as red wine vinegar or lemon juice overnight can help eliminate the gamey smell and flavor. The acids neutralize the strong scent and infuse the meat with a different taste. They break down the compounds that produce the gamey taste. I usually add herbs and spices like thyme, mint, and rosemary. Also, soaking it overnight in milk or yogurt will draw out some of the blood, which also helps remove the gamey flavor.
More delicious Easter recipes to try:
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Lamb Pot Roast
Ingredients
- 1 1/2 lbs boneless shoulder of lamb trimmed of fat, cut into 4 pieces or 6 pieces
- 4 tablespoons olive oil
Dry rub:
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 tablespoon dried oregano
- 1 teaspoon salt or to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh rosemary leaves stripped from the stalk and chopped
Veggies & other ingredients:
- 2 lbs potatoes peeled and cut into large chunks
- 2 red onions peeled and each cut into 4 wedges
- 6 cloves garlic peeled
- 1 red bell pepper deseeded and cut into 8 thick strips
- 1 lemon juiced
- 1 cup white wine
- 3 rosemary sprigs
- 2 bay leaves
Instructions
- Preheat the oven to 375 degrees F. Lightly brush a 9×12-inch casserole dish with oil and set it aside.
- Mix the rub ingredients in a small bowl. Lightly brush the meat with two tablespoons of olive oil and apply the rub mixture evenly onto it.
- Heat a non-stick skillet over medium heat, add two tablespoons of olive oil, and brown the lamb.
- Transfer the meat and the juices from the pan into the casserole dish.
- Add the red onions, garlic, potatoes, bell pepper, lemon juice, and white wine. Add rosemary sprigs and bay leaves.
- Cover the dish with foil. Cook for 2.5 to 3 hours until the meat is tender, stirring the vegetables occasionally and basting the meat.
- Discard bay leaves and rosemary sprigs. Garnish with parsley, fresh rosemary, and lemon zest before serving.
Video
Notes
Choosing the meat
When choosing which cut of lamb to buy for this recipe, I recommend using shoulder meat. A leg of lamb is a good cut for faster cooking recipes like quick roasting, grilling, or pan-basting. My recipe calls for a cooking time of three hours, so I use the shoulder because it has more fat to keep it juicy. The shoulder has a lot of connective tissue, making it tender as it cooks slowly. This also helps give the meat a richer flavor and a more profound, robust, meaty taste. Not only that, but this cut is much less expensive than the more valued leg of lamb that has a higher price tag.More tips to consider
- Before roasting, bring the meat to room temperature to help it cook more evenly.
- Ovens do not all cook at the same temperature, so do not rely only on “cooking time.” Use a digital meat thermometer to check if the meat is done.
- Do not overcook the meat. Remove the meat when it reaches 135 degrees F. It will finish heating as it rests.
- Let it rest for at least 15 minutes to allow the juices to redistribute back into the meat.
- Soaking the meat in lemon juice or vinegar overnight can remove the gamey flavor and tenderize it.