A minimum effort Sunday lunch. 'Pot Roasted Lamb'

A Sunday Roast is sacred in our house. It doesn't matter how busy our day is, we always fit in a Sunday Roast. So many of my friends cannot believe we manage a family Sunday roast every week; but honestly if you follow these steps and cook it regularly, for practise makes perfect, it is totally achievable and the highlight to my week.

With our children's social lives and activities dominating the weekend, I find myself increasingly slow cooking the meat. Lamb is a great meat to cook slowly and without much intervention, as I can't always guarantee I will be at home to bast and turn over the meat. 

With this recipe, you really can leave on low in the oven for a good 3-6 hours with wonderful results. 

I know if I am cooking this pot roast recipe, as long as I have done my prep (as below) there is no need for us to be home until an hour before we are due to eat. Merely to put the potatoes in the oven, make the gravy and put the veg on to boil.

Now my early Sunday morning routine is to hide in the kitchen, turn the radio on and peel spuds and prep vegetables. I find it more of a sanctuary than a chore. All whilst the rest of the family watch TV in their pjs. 

But once my prep is done, I know I can comfortably manage cooking a roast dinner, with minimum effort.

The guide below is for a 1-1.5kg half leg or half shoulder of lamb on the bone.

Which should comfortably feed a family of 2 adults and 2 children. Or an extra 1 or 2 as we often have! 

The veg you choose to serve it with is totally up to you. 

Steps for a fuss free roast:

Preparation: 10-15 mins

1. As early as you can, peel your spuds and place in a saucepan of salted water and par boil. 

I was once told by a friend who makes excellent spuds to par boil them to the point where they look over boiled. The potatoes should be starting to break up - honestly yes try it! 

Once par boiled to perfection, drain (save the water as I use some in the gravy) Leave the potatoes in a colander until you are ready to roast them. You can even leave them over night. Tried and tested I promise! 

2. Now peel and prep your veg. I steam my veg. So I peel whatever veg we are having and put it in the steamer ready, complete with water in the bottom to stop the veg from drying out. 

If you are having parsnips, peel and chop but place in the fridge until you are ready to roast them. 

Meat: do this part approx 3-7 hours before you need to eat. 10-15 mins.

3. Season your meat liberally and set aside. Now peel and chop some root vegetables - onions, carrots and parsnips and leave to one side.

In a casserole dish (or any dish with a lid, including a slow cooker) heat oil on the hob until very hot. Using tongs, put the lamb in the dish and turn around often to brown it and seal it. When the lamb is looking nice and brown all over add the root vegetables to the dish as well as some fresh rosemary (goes without saying). The vegetables add a lovely flavour to the meat as they caramelise in the oven, plus make the gravy taste absolutely delicious. 

Now you need some liquid to keep the lamb beautifully moist. I personally add red wine - which adds a richness.  I use approx 1 glass to 1kg of meat. But vegetable stock or lamb stock is fine. 100ml to 1kg meat.

Cover the dish and place in the oven in 140 degrees C (fan). Leave for 3-4 hours minimum. 

I have left for up to 7 hours and it is absolutely the better for it. 

* If cooking for longer than 3-4 hours without being able to check it, lower the oven temp to 100 degrees whilst you are out for peace of mind.

* If you have time set the table in advance, or better still get someone to do it for you. It stops people dumping their things on the kitchen table when you get home. (Can you tell I live in an all male house?!) 

You are now free to go out for the day! 

4. Once home and approx 1 hour before you plan to eat, remove the lamb from the oven and leave to rest in the casserole dish. 

Final steps before serving: 1 hour

5. Time to put the spuds in the oven: Now make sure your oven is super high 220 C. Put the fat of your choice into your roasting dish - I use olive oil and am very happy with the results. Although I know some swear by goose fat or veg oil/lard. Whatever your pref. 

Heat the dish in the oven until super hot. Place your previously par boiled potatoes in the dish. The fat should be sizzling and spitting when you do this. Place potatoes into the oven. Make sure you leave them for a good 20 mins before turning them over. This seals them and prevents them breaking up. Thus ensuring fluffy middles and crispy outers! 

6. Put your vegetables on to boil. Set a timer for this. Nothing worse than over cooked veg.

7. Time to prepare your gravy: 

The excess liquid in your casserole dish will now be a beautifully intensely flavoured jus at this point, which can be used on its own if you only need a little gravy with your meal. 

However if you like to 'go large' on the gravy like my family here is how to make it go further:

• Carefully remove any excess liquid from your casserole dish of lamb. Add to a saucepan.
• Add 2 desserts spoonful of plain flour to the liquid. Place the saucepan over a low heat and stir into the liquid to make a roux.

• Once you have a nice smooth roux. SLOWLY add some of the saved potato water. Not too much. Just until the gravy has a nice thick consistency. Add a drop of gravy browning if you have it. otherwise a drop of red wine adds colour and flavour. 
• Turn off the heat and set aside for later.
• Once your veg is cooked and you are ready to serve. Add some left over vegetable water to your thick gravy, until the gravy is the perfect consistency. 
• Taste and season to taste.

8. Time to carve the meat- which should actually just fall off the bone! Carve the meat into a dish on top of the root vegetables cooked with it. It all adds to the flavour.

9. Serve and enjoy!