Mr D’s Tuscan Pot Roast Lamb | Mr D’s Kitchen

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Mr D's Tuscan Pot Roast Lamb | Mr D's Kitchen

So what do you do if you have half a leg of lamb, 3 different kind of beans, a bottle of wine and a thermal cooker…..well Tuscan Pot Roast Lamb is the perfect recipe.

ingredients

  • 1 tbsp rapeseed oil
  • 1/2 leg of lamb (about 1.2kg)
  • 3 garlic cloves, sliced
  • 10 small rosemary sprigs
  • 120g smoked bacon pieces
  • 1 onion, chopped
  • 3 carrots, chopped
  • 3 cellery sticks, chopped
  • 1 leek, chopped
  • 150ml red wine
  • 1 lamb stock pot or 2 lamb stock cubes
  • 400g tin three bean salad
  • 200g chopped tomatoes
  • 3 sprigs of thyme
  • a few bay leaves
  • salt & freshly ground pepper

method

  1. Put the inner pot on the heat and add the rapeseed oil.
  2. When hot brown the meat on all sides and once browned remove and put to one side.
  3. Turn down the heat and add the bacon pieces, onion, carrots, celery and the leek. Give a stir then put the lid on and leave for the vegetables to soften.
  4. While the vegetables are softening make some incisions in the meat and push the garlic slices and the rosemary in these.
  5. Once the vegetables have softened pour in the red wine. Add the gravy pot or stock cubes and stir well to dissolve.
  6. Place the meat back in on top of the vegetables.
  7. Add the three bean salad and the chopped tomatoes and stir before topping up with hot water so the lamb is covered.
  8. Add the thyme and bay leaves then bring to the boil then simmer for about 10 minutes.
  9. Put the inner pot into the outer container and shut the lid. Leave to slow cook without power for a minimum of 3 to 4 hours.
  10. When ready check the seasoning and adjust if necessary before serving with mashed potatoes or just crusty bread.