Empty My Fridge
Easy Lamb Roast Dinner
Ingredients
- Lamb3 lb
- Oil
- Salt
- Black pepper
- Onion1
- Carrot6
- Potato2 lb
- Italian seasoning1 tsp
- Paprika½ tsp
- Red wine⅓ cups
- Parsley · finely chopped2 tbsp
Instructions
- Preheat the oven to 400°F (205°C).
- Cut the lamb into 1½-inch chunks, not too small. Heat about a tablespoon of oil in a large braising pan over medium-high heat. Season the lamb generously with salt and fry in batches for 7 to 8 minutes, until well browned on all sides, moving each batch to a separate bowl.
- Return all the meat to the pan. Add the sliced onion, chopped carrots and potatoes, the wine or broth, herbs, paprika and plenty of black pepper. Toss until everything is seasoned and coated.
- Cover the pan tightly and roast at 400°F for 2 hours, covered throughout. Halfway through, remove and stir.
- Garnish with chopped parsley before serving.
- For a slow cooker: brown the lamb as above, then transfer it and the other ingredients to the slow cooker, cover and cook on HIGH for 5 to 6 hours, stirring once about 4 hours in.
- For a pressure cooker: brown the lamb as above, combine all ingredients in the pressure cooker, set to the beef/lamb/meat setting and pressure cook for about 30 minutes.
Summarized from Tatyana's Everyday Food's video. Watch it for the details.
More recipes with
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.