This lamb pot roast is loaded with Greek flavors. The boneless leg of lamb is cooked until it’s falling apart and melts in your mouth. Everything comes together in one pot! What’s not to love about that?
The shallots and carrots cook alongside the lamb and infuse their sweet flavor into the sauce. You can mash them and pass the sauce through a strainer after it’s cooked to create a rich gravy. I love roasted veggies, so, sometimes I just serve them as they are, nice and tender, along with the lamb. Toast some bread, make a salad, and dinner is served!
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- 4 pounds boneless leg of lamb
- 4-5 carrots
- 6-7 shallots
- 2-3 tablespoons olive oil
- 2 sprigs rosemary
- For the marinade:
- • ¼ cup red wine vinegar
- • ¼ cup olive oil, or less
- • ¼ cup finely chopped fresh mint
- • 6 garlic cloves, grated
- • 2 teaspoons dried crushed oregano
- • ½ teaspoon cumin powder
- • 2 teaspoons salt, or to taste
- • Black pepper, to taste
Preheat the oven to 350 °F, 180 °C.
Trim the excess fat from the lamb. Wash it and pat it dry.
Make the marinade: Combine all of the ingredients except for the salt together and pour over the lamb. Toss it to cover. Season both sides with the salt.
At this point, the lamb can be marinated 4-8 hours in the refrigerator.
Roll the lamb up and tie it with 3-4 pieces of butcher’s twine.
Heat a large Dutch oven over medium-high heat and add 2-3 tablespoons of olive oil.
Brown the lamb 3-4 minutes on all sides.
Remove the lamb from the pot and turn off the heat. Add the shallots, carrots, and 2-3 cups of water to the pot.
Place the lamb on top of the vegetables and add the rosemary sprigs.
Cover with the lid and place it in the center rack of your preheated oven.
Braise for 2 and ½ - 3 hours or until the meat is very tender.
Serve with Mediterranean Rice Pilaf, couscous, pasta, or toasted bread and a salad. Enjoy!