Pot Roast of Lamb

Succulent and richly flavorful, this Pot Roast of Lamb is the ultimate comfort food for family dinners or special gatherings. Made with a tender, slow-cooked boneless leg of lamb or shoulder, this recipe is infused with the earthy aroma of fresh rosemary, thyme, and bay leaves. The lamb is perfectly seared before being nestled in a hearty braising liquid of red wine, beef stock, and tomato paste, alongside caramelized onions, carrots, celery, and baby potatoes for a true one-pot meal. With just 20 minutes of prep time and an effortless three-hour roast in the oven, this dish delivers fall-apart tenderness and deep, savory flavors that pair beautifully with the rich, herb-infused pan sauce. Serve this crowd-pleasing pot roast with rustic bread or a side of green vegetables for a meal that feels both hearty and elegant. Perfect for Sunday roasts or holiday feasts, this recipe guarantees a memorable dining experience.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 4 pounds boneless leg of lamb or lamb shoulder
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large yellow onion, sliced
• 3 medium carrots, cut into large chunks
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 1 cup red wine
• 2 cups beef or lamb stock
• 2 tablespoons tomato paste
• 2 bay leaves
• 2 fresh rosemary sprigs
• 4 fresh thyme sprigs
• 1.5 pounds baby potatoes, halved

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

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

Step 3

Heat the olive oil in a large Dutch oven or heavy pot 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

In the same pot, add the sliced onion, carrots, and celery. Sauté for 5-7 minutes until softened and slightly caramelized.

Step 5

Add the minced garlic and cook for an additional minute until fragrant.

Step 6

Stir in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes to reduce slightly.

Step 7

Whisk in the beef stock and tomato paste until well combined.

Step 8

Return the lamb to the pot. Add the bay leaves, rosemary sprigs, and thyme sprigs. Ensure the liquid covers about half of the lamb (add more stock or water if necessary).

Step 9

Cover the pot with a lid and transfer it to the preheated oven. Roast for 2 hours.

Step 10

After 2 hours, add the halved baby potatoes to the pot, nestling them into the liquid around the lamb.

Step 11

Continue roasting for an additional 1 hour, or until the lamb is fork-tender and the vegetables are cooked through.

Step 12

Remove the pot from the oven and discard the bay leaves and herb sprigs.

Step 13

Allow the lamb to rest for 10 minutes before slicing or pulling apart. Serve with the roasted vegetables and pan sauce.

Nutrition Facts

Serving size	(3747.3g)

Amount per serving	% Daily Value*
Calories	4970.9

Total Fat 258.9g	0%
Saturated Fat 105.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1459.5mg	0%
Sodium 3445.2mg	0%
Total Carbohydrate 174.9g	0%
Dietary Fiber 26.7g	0%
Total Sugars 26.7g
Protein 435.2g	0%

Vitamin D 0IU	0%
Calcium 598.5mg	0%
Iron 43.7mg	0%
Potassium 10857.5mg	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: 48.8%

Protein: 36.5%

Carbs: 14.7%