Lamb roast can be prepared in several ways. Here I first seared the roast in a pan and then placed it in a pot together with onion, garlic, carrot, fresh herbs and red wine. The pot is put in the oven and remains there until the lamb roast is cooked to the doneness you prefer.

The lamb meat becomes juicy and very flavorful, and a lovely stock gathers in the pot that can be used in the sauce. 

The lamb roast is served here with a classic Red wine sauce, Garlic au gratin potatoes, green beans and homemade Mint jelly.

 

 

Ingredients: 

Lamb roast in pot: 
♥ 1 lamb roast (ready trussed and marinated, see tips)
♥ 6 cloves garlic
♥ freshly ground salt and pepper
♥ 4 tbsp oil for frying
♥ 200 ml water
♥ 1 onion
♥ 1 carrot
♥ fresh rosemary 
♥ fresh thyme
♥ 250 ml red wine

Garlic au gratin potatoes:
♥ 800 g potatoes
♥ 8 cloves garlic
♥ freshly ground salt and pepper
♥ 300 ml heavy cream
♥ 200 ml grated cheese (see tips)

Serving: 
♥ steamed green beans
♥ a little parsley
♥ Red wine sauce
♥ Mint jelly

 

Method: 

Lamb roast in pot: 

Place the lamb roast in a frying pan with oil, garlic cloves, fresh rosemary and thyme. Grind salt and pepper over it. 

 

 

Brown the roast well on all sides. 

Transfer the lamb roast to a cast-iron pot. Deglaze the frying pan with about 200 ml water and add the pan juices to the pot. Peel the onion and carrot and cut into large pieces, which are added to the pot. Also add fresh rosemary and thyme to the pot. Pour over the red wine.

 

 

Insert a meat thermometer into the lamb roast if you want to monitor the internal temperature (see tips). 

Put a lid on the pot and place the pot in the middle of the oven. Roast it at 200°C until it is cooked to the doneness you like. I wanted the roast well done and left it for 1.5 hours, but you can adjust this to your preference (see tips below). 

 

 

Let the lamb roast rest for 15–20 minutes before slicing it (see tips if you want very thin slices).  

 

 

Strain off the juices in the pot and use them in the sauce.

 

 

See the recipe for classic Red wine sauce. 

 

 

 

Lamb roast and red wine sauce are a fantastic combination! 

 

 

Garlic au gratin potatoes:

Peel the potatoes and slice them. Place the potatoes in a greased, ovenproof dish (27 cm in diameter or about the size of a small baking tray 20 x 30 cm). Chop the garlic cloves into smaller pieces and distribute over the potatoes.  

Grind a good amount of salt and pepper over them. 

 

 

Pour over the heavy cream. 

 

 

Bake in the middle of the oven at 200°C for about 40 minutes.

 

 

Sprinkle grated cheese over.

 

 

Bake a further 5–10 minutes.

 

 

Serving: 

Serve warm slices of lamb roast together with steamed green beans, garlic au gratin potatoes and red wine sauce.

Mint jelly is a lovely accompaniment! 

 

 

What a delicious meal! 

 

 

Tips: 

♥ I used a ready trussed lamb roast here (approx. 1.5 kg) that was marinated with herbs and garlic. 

♥ Use a meat thermometer if you want to take the lamb roast out of the oven before it is completely done. The roast is medium at an internal temperature of 65°C, medium plus at 70°C and well done at 76°C. 

♥ If you want to slice the lamb roast very thinly, you can roast it the day before, wrap it in foil and store it in the refrigerator. The next day the lamb roast will be firm enough to slice thinly. Reheat the meat in the oven wrapped in foil so it stays juicy. 

 

 

 

♥ Garlic au gratin potatoes do not taste very strongly of garlic despite the number of garlic cloves, but you can of course reduce the amount if you wish. Feel free to use a stronger-tasting cheese on top of the gratin potatoes. I used a mixture of mature Norvegia and Cheddar here, but cheeses such as Jarlsberg, Swiss, Parmesan, Gruyère etc. can also be used. 

♥

 

 

A lovely meal! ♥

 

 

 

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