Tuscan Pot Roast Lamb

Tuscan Pot Roast Lamb


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Tuscan Pot Roast Lamb - Video
So what do you do if you have half a leg of lamb, 3 different kind of beans, a bottle of wine and a thermal cooker…..well Tuscan Pot Roast Lamb is the perfect recipe.
Tuscan Pot Roast Lamb
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Course Lamb, Main Dish
Cuisine UK
Servings
Course Lamb, Main Dish
Cuisine UK
Servings
Tuscan Pot Roast Lamb
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Rating: 0
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Instructions
  1. Put the inner pot on the heat and add the rapeseed oil.
  2. When hot brown the meat on all sides and once browned remove and put to one side.
  3. Turn down the heat and add the bacon pieces, onion, carrots, celery and the leek. Give a stir then put the lid on and leave for the vegetables to soften.
  4. While the vegetables are softening make some incisions in the meat and push the garlic slices and the rosemary in these.
  5. Once the vegetables have softened pour in the red wine. Add the gravy pot or stock cubes and stir well to dissolve.
  6. Place the meat back in on top of the vegetables.
  7. Add the three bean salad and the chopped tomatoes and stir before topping up with hot water so the lamb is covered.
  8. Add the thyme and bay leaves then bring to the boil then simmer for about 10 minutes.
  9. Put the inner pot into the outer container and shut the lid. Leave to slow cook without power for a minimum of 3 to 4 hours.
  10. When ready check the seasoning and adjust if necessary before serving with mashed potatoes or just crusty bread.
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Sophies Lamb Tagine

Sophie’s Amazing Lamb Tagine

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Sophie's Amazing Lamb Tagine
The recipe this week is provided by Sophie who will be cooking for the crew of Jubilant during this years Fastnet race. Sophie kindly brought some tagine for us to try at the Midsummer Motorhome Show in Exeter and it was so popular that I decided it had to be included in my weekly recipes.
Sophies Lamb Tagine
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Course Lamb, Main Dish
Cuisine Moroccan
Servings
Ingredients
Course Lamb, Main Dish
Cuisine Moroccan
Servings
Ingredients
Sophies Lamb Tagine
Votes: 0
Rating: 0
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Rate this recipe!
Instructions
  1. Heat the oil in the inner pot over a medium heat.
  2. Add the onions and fry until soft
  3. Add the coriander, parsley, cayenne pepper, black pepper, paprika, ground ginger, turmeric and cinnamon. Stir for a couple of minutes.
  4. Add the lamb and mix with the spices and onions.
  5. Add the tins of tomatoes, tomato juice or pasata to the meat and cook until it starts to bubble a bit.
  6. Add the garlic, fruit and rest of the ingredients.
  7. Bring to the boil while stirring. Once boiling turn down to a simmer and simmer for 5 minutes with the lid on.
  8. Turn off the heat and place the inner pot into the vacuum-insulated outer Thermal Container.
  9. Shut the lid and leave to thermally cook without power for a minimum of 3 hours
  10. cooking couscous in the top pot if you have one.
  11. Add couscous and water according to the packet.
  12. Open the vacuum-insulated Thermal Container and remove the lid from the inner container. Place the the top pot into the inner pot.
  13. Leave to thermal cook without power for the same length of time as the tagine.
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