Pot Roast Lamb with Rosemary

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    8hrs 5mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    180

Tender, slow-cooked lamb makes an ideal Sunday dinner, and this slow cooker version is hassle-free and completely delicious. The long cooking time is key to fall-off-the-bone meat.

recipe updated Apr 18, 2019

Ingredients

  • Lamb shoulder icon
    Lamb shoulder
    198g
  • Rosemary icon
    Rosemary
    about 3 sprigs
  • Red onion icon
    Red onion
    as needed
  • Redcurrant jelly icon
    Redcurrant jelly
    41g
  • Red wine icon
    Red wine
    240ml
  • Lamb stock icon
    Lamb stock
    240ml
  • Salt & pepper icon
    Salt & pepper
    as needed

Tools

  • kCook icon Stove
  • kCook icon Jug
  • kCook icon Saucepan
  • kCook icon Serving plate
  • kCook icon Slow cooker bowl

Step preview

  1. Prep and set aside red onion: quartered
  2. Get a clean slow cooker bowl
  3. Place lamb shoulder
  4. Add rosemary on top
  5. Add prepared red onion
  6. Get a clean saucepan
  7. Add redcurrant jelly
  8. Add red wine
  9. Add lamb stock
  10. Add salt & pepper
  11. Heat until boiling
  12. Pour content of saucepan into lamb and cover
  13. Cook for 8h on high heat
  14. Get a clean serving plate
  15. Place lamb on serving plate
  16. Prepare a jug
  17. Serve
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