Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Slow-cooked lamb and autumn veg one pot
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Ingredients
- 3 sprigs rosemary, leaves stripped and chopped, plus a few whole sprigs
- 2 cloves garlic, crushed
- 3 tbsp olive oil
- 2kg whole leg of lamb
- 2 sticks celery, cut into 4-5cm lengths
- 6 medium carrots, halved lengthways and cut into 4-5cm lengths
- 6 baby leeks, cut into 4-5cm lengths
- 4 small turnips, quartered
- 250ml white wine
- 200ml chicken stock
- 300g baby plum tomatoes, halved
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Mix the chopped rosemary, garlic and olive oil, and season really well. Put the lamb in a large roasting tin and rub all over with the rosemary-garlic mixture. Roast for 30 minutes then take out and turn the oven down to 160C/fan 140C/gas 3. Add the celery, carrots, leeks, turnips and whole rosemary sprigs to the tin, then pour in the wine and stock.
- STEP 2
Cover the tin with a double sheet of foil and cook for 21/2 hours, then remove the foil, stir in the tomatoes and cook for another hour. Pull the lamb into chunks and serve with the vegetables and juices.
