Lamb pot roast is cooked slowly in wine and herbs for decadent fork-tender meat with potatoes and red bell peppers. The garlic and onions mixed with brown sugar and lemon juice make a nice combination of flavors.
Another way to make lamb is with this Slow Cooker Lamb Stew or Instant Pot Lamb Stew. They are both made with red wine and beef broth. If you are not a lamb lover, try our recipe for Red Wine Pot Roast made with chuck, wine, and broth.
This dish is perfect for the next time you serve Easter dinner or any time you want a pot roast.
No matter what time of year it is, this meal goes great with a side of green beans and carrots or whatever else you and your family enjoy.
Serve for a special dinner with family or friends.
These are the main ingredients for this simple recipe. Scroll down to our recipe card for the step-by-step instructions.
- Lamb shoulder: Trim fat and cut into four pieces.
- Fresh herbs and seasonings: Salt, black pepper, smoked paprika, dried oregano, rosemary sprigs, rosemary leaves, and bay leaves.
- Brown sugar: Light or dark.
- Red onions: Peeled and each cut into 4 pieces.
- Garlic cloves: Peeled.
- Potatoes: Peeled and cut into three-inch pieces.
- Red bell pepper: Deseeded and cut into eight pieces.
- Lemon juice
- White wine
- Olive oil
How to make lamb pot roast recipe?
- Preheat: Preheat your oven to 375 degrees F or Gas Mark 5.
- Mix: Meanwhile mix the paprika, rosemary, oregano, salt, and pepper in a small bowl.
- Oil the meat: Next, cover the surface of the meat with oil and then rub the seasonings in.
- Brown: Then, brown it in a large heavy roasting pan on medium-high heat. You could also use a dutch oven.
- Transfer: After, transfer lamb pot roast from the pan to a casserole dish.
- Add: Immediately, add the vegetables, garlic, juice, wine, and the rest of the seasonings.
- Cook: Next, cover with a tight lid and cook for three hours. If you do not have a lid, use aluminum foil.
- Done: The meat should be really tender, and the internal temperature should be at least 145 degrees F using a meat thermometer.
- Serve: Finally, discard bay leaves and garnish with lemon zest, rosemary, and parsley before serving.
How to serve:
Serve this succulent pot roast leg of lamb with veggies for Easter dinner or really any time of year. Or you can try one of these serving ideas:
- This also goes great with a salad like our pear salad or this mozzarella arugula salad.
- Sprinkle a bit of Worcestershire sauce on top of the meat when serving.
- Instead, baste with barbecue sauce or this tangy orange sauce.
- If you want more than potatoes for a side dish, try our best ever creamed corn or savory creamed spinach.
- Use leftovers to make stew.
- Make lamb gravy by mixing the drippings with flour or cornstarch and a cup of water. Boil until it thickens.
Frequently asked questions
What is the difference between chops, shoulder, rack, or leg of lamb?
Lamb chops are the most expensive cuts and are tender with minimal effort. They are taken from the ribs, but if you leave the ribs whole, that is a rack.
The lamb leg is a nice hearty meat with good flavors. The shoulder is tough like ox cheek and needs to be slow-cooked.
How do I make sure to get tender meat?
The best advice to make any cut of meat tender is to slow cook it in some kind of liquid. It could be water, broth, juice, or some kind of sauce.
Any of these are excellent choices as long as you cook I in liquid.
What is the reason to soak lamb in milk?
One of the most important things to remember about this meat is that it has a gamey flavor or smell like venison.
Many people soak it in milk overnight because it draws out some of the blood to get rid of that smell and flavor. Then, just rinse before cooking.
How to store leftovers:
- Store: Wrap leftover pot roast leg of lamb in tin foil or plastic wrap and place it in an airtight container. If will stay good in the fridge for several days.
- Freeze: If you have too much, freeze it for up to three months.
- Thaw: Thaw overnight in the fridge before serving.
- Reheat: Reheat lamb roast in the microwave for one minute.
More Easter recipes:
Lamb Pot Roast
- 1 1/2 lbs boneless shoulder of lamb (trimmed of fat, cut into 4 pieces or 6 pieces)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 1 tablespoon brown sugar
- 1 tablespoon dried oregano
- 2 tablespoons fresh rosemary leaves (stripped from the stalk and chopped)
- 2 red onions (peeled and each cut into 4 wedges)
- 6 cloves garlic (peeled)
- 2 lbs potatoes (peeled and cut into large chunks)
- 1 red bell pepper (deseeded and cut into 8 thick strips)
- 1 lemon (juiced)
- 1 cup white wine
- 3 rosemary sprigs
- 2 bay leaves
- Preheat oven to 375 degrees F.
- Lightly brush a 9 12 inch casserole dish with oil and set it aside.
- In a small bowl mix brown sugar with salt, pepper, oregano, fresh rosemary, and paprika.
- Lightly brush the meat with oil and rub the mixture into the meat.
- Place a non-stick skillet over medium heat, add a bit of 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 with foil. Cook for 3 hrs until the meat is really tender, from time to time gently stir the veggies and baste the meat.
- Discard bay leaves and rosemary sprigs.
- Garnish with parsley, fresh rosemary, and lemon zest before serving.