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Pot Roast Lamb in Cider

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Pot Roast Lamb in Cider

A one-pot main course, just right for weekend eating. Simply put all the ingredients into a casserole dish and leave to cook gently.

Preparation time:
15 minutes
Cooking time:
270 minutes
Total time:
4 hours 45 minutes 60 minutes 60 minutes 60 minutes 60 minutes 45 minutes
Serves:
 6

Ingredients

  • 250g organic shallots
  • 2-2.4kg part-boned whole lamb leg
  • 500ml Waitrose Scrumpy Cider
  • 100ml cider vinegar
  • 4 fresh thyme sprigs
  • 4 garlic cloves, halved

Method

  1. Preheat the oven to 170°C, gas mark 3. Place the shallots in a heatproof bowl and cover with boiling water. Set aside for about 5 minutes until the skins soften, then drain.
  2. Place the lamb in a large casserole dish or small roasting tin and add the cider, vinegar, thyme and garlic. Peel the shallots, trimming off the ends but keeping them whole. Add to the pot, season and cover with a lid or foil. Cook for about 4-4½ hours or until the meat is thoroughly cooked and very tender.
  3. Carefully lift the lamb onto a carving board, cover and rest in a warm place for 5-10 minutes. Strain the liquid then return to the pan and reduce for 5-6 minutes. Carve the lamb and serve with the shallots and gravy.

Drinks recommendation

A lightly sparkling dry cider with crisp acidity and clean apple flavours, will complement the lamb.

Comments and images

Average user rating 4 stars out of 5

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worcswhizz

worcswhizz 19 December 2010 08:18

I keep retuning to this recipe; never fails to deliver. Scrummy

Yorkshire Pudding

Yorkshire Pudding 15 April 2009 13:51

Cooked this for Easter Sunday meal - lamb is not my favourite meat but this was voted divine by all who ate it (me included!). Recipe printed off and passed on to others, who all vowed to cook it too. I had to add extra cider after about 3hrs, probably as I only had a large roasting tin and double foil covering big enough for the lamb rather than a casserole, so it was more difficult to seal. The shallots and garlic were delicious and caramelised too. I skimmed fat from the pan juices, added a little more cider and scraped bits from roasting tin - delicious!

yummy yummy

yummy yummy 30 March 2009 15:04

So simple and tastes truly scrumptious. Meat was so so tender. I will certainly do this one again.

BFurlong

BFurlong 30 June 2008 11:49

I love this recipe - it was dead easy and really tasty, can't recommend enough

ginger girl

ginger girl 27 April 2008 14:31

I cooked this for a dinner party. The long cooking time left me lots of time for other things. Everyone loved it and "seconds" were asked for! A big hit!! Ginger girl.

happymummy

happymummy 27 January 2008 15:28

Cooked this today and the vote from all my guests was that its a winner. The lamb is very tender and sauce delicious. I agree that its well suited to lazy Sunday afternoon lunches.

jeoppen

jeoppen 20 October 2007 23:29

This is absolutely delicious - and mega easy. At the end of the cooking time (4hr 15mins), the juice had caramelised so I made a gravy instead of just reducing the juice - it was fantastic. I only basted it once in the whole 4 hrs - & that was just so that I could have a look at it! - it really is easy!

lorraine1

lorraine1 19 August 2007 11:35

so simple to prepare and absolutely delicious....absolutely family and freinds favourite. The slow long cooking process really makes the lamb tender and succulant. The cider is a perfect addition to the recipe.

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4 stars out of 5

Average user rating Based on 48 ratings

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Nutritional Info

Typical values per serving:
Energy 470.0kcal
Sugars 8.8g
Fat 20.8g
Saturated Fat 9.0g
Salt 0.4g

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This recipe was first published on Waitrose.com in September 2005