Pot Roast Lamb with Lemon

Succulent and bursting with flavor, this Pot Roast Lamb with Lemon is the perfect centerpiece for your next dinner celebration. Featuring fall-apart tender bone-in lamb, slow-cooked with vibrant lemon zest, fresh rosemary, and thyme, this dish takes classic comfort food to elegant new heights. The lamb is roasted alongside a medley of hearty vegetables—carrots, onions, and baby potatoes—while dry white wine and rich stock create a luscious, citrusy pan sauce. With just 20 minutes of prep and a long, hands-off cooking time, this one-pot wonder is both impressive and hassle-free. Serve it with the fragrant roasted veggies and a drizzle of the lemon-infused juices for a meal that’s as wholesome as it is indulgent. Perfect for holidays, Sunday dinners, or any occasion where flavor and warmth take center stage.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 4 pounds bone-in lamb shoulder or leg
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 3 tablespoons olive oil
• 6 pieces garlic cloves, minced
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 cup dry white wine
• 2 cups chicken or beef stock
• 3 pieces fresh rosemary sprigs
• 4 pieces fresh thyme sprigs
• 3 pieces carrots, peeled and cut into large chunks
• 2 pieces yellow onions, quartered
• 1.5 pounds baby potatoes
• 2 pieces bay leaves

Directions

Step 1

Preheat your oven to 325°F (160°C).

Step 2

Pat the lamb dry with paper towels, then season generously with kosher salt and black pepper on all sides.

Step 3

Heat 2 tablespoons of olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Sear the lamb on all sides until deeply browned, about 4-5 minutes per side. Remove the lamb and set it aside.

Step 4

Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Sauté the minced garlic for 1 minute until fragrant, then stir in the lemon zest and lemon juice.

Step 5

Deglaze the pot by pouring in the white wine, scraping up any browned bits from the bottom with a wooden spoon. Let the wine simmer for 2-3 minutes to reduce slightly.

Step 6

Return the lamb to the pot and add the chicken or beef stock, ensuring the liquid comes about halfway up the sides of the lamb. Add the rosemary, thyme, and bay leaves to the pot.

Step 7

Arrange the carrots, onions, and baby potatoes around the lamb. Cover the pot tightly with a lid or aluminum foil.

Step 8

Transfer the pot to the preheated oven and roast for 2.5 to 3 hours, or until the lamb is tender and easily pulls apart with a fork. Check the liquid level halfway through and add more stock if needed to prevent drying out.

Step 9

Once done, remove the lamb from the pot and let it rest for 10 minutes before carving. Discard the herb sprigs and bay leaves.

Step 10

Serve the lamb with the roasted vegetables and spoon some of the flavorful pan juices over the top. Garnish with additional lemon zest or fresh herbs, if desired.

Nutrition Facts

Serving size	(3770.8g)

Amount per serving	% Daily Value*
Calories	5878.3

Total Fat 406.7g	0%
Saturated Fat 151.9g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1360.8mg	0%
Sodium 4338.1mg	0%
Total Carbohydrate 184.0g	0%
Dietary Fiber 21.8g	0%
Total Sugars 28.5g
Protein 350.3g	0%

Vitamin D 0IU	0%
Calcium 495.9mg	0%
Iron 36.0mg	0%
Potassium 8735.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.1%

Protein: 24.2%

Carbs: 12.7%