Pot Roast Lamb in Cider

May 08, 2023May 8, 20230 12

Melt-in-your-mouth Pot Roast Lamb in Cider for your dinner tonight

by The Chefin Main

Prep

20 min

Cook

4 hours

Ready In

4 hours 20 min

Level

Difficult

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

566

Sugar

Fat

34g

Pot roast lamb is a classic comfort food dish that is perfect for a cozy night in or a special occasion. This recipe takes things up a notch by incorporating cider and cider vinegar into the cooking process, creating a sweet and tangy glaze that perfectly complements the tender lamb. Serve with your favorite sides, such as roasted vegetables or mashed potatoes, and enjoy a delicious and satisfying meal.

Instructions

1.	Preheat the oven to 160°C/Gas Mark 3.
2.	Peel the shallots and leave them whole, then put them in a large casserole dish.
3.	Using a sharp knife, cut slits all over the lamb, then tuck in the garlic halves into the slits.
4.	Pour the cider over the lamb, then add the vinegar and thyme, and season with salt and pepper.
5.	Cover with a tight-fitting lid and cook for 4 hours or until the lamb is tender and falls off the bone.
6.	Remove the lamb from the casserole dish and put it on a board to rest for at least 15 minutes.
7.	Using a spoon, skim off the fat from the top of the juices in the casserole, then boil until the juices have thickened to a sauce-like consistency.

PROS

This Pot Roast Lamb in Cider recipe is incredibly tender and flavorful, with the perfect balance of sweet and tangy from the cider and vinegar.

It’s also a one-pot wonder, making cleaning up a breeze.

CONS

The only real downside to this recipe is that it requires quite a bit of cooking time, but the end result is worth the wait.

HEALTH & BENEFITS

Lamb is a great source of high-quality protein and contains a variety of essential vitamins and minerals, including vitamin B12, iron, and zinc.
The shallots and thyme also provide a boost of antioxidants and anti-inflammatory compounds.

	9 ounces shallots
	5 lbs leg of lamb , part-boned , whole
	1 pint cider
	7 tablespoons cider vinegar
	4 sprigs fresh thyme
	4 garlic cloves , halved