Quick and easy, one-pan roasted lamb dinner with potatoes and carrots.
3poundsleg of lamb or beef chuck roast
oil, for frying
Salt and black pepper
1large onion, sliced
6large carrots, chopped
2poundsbaby potatoes, or cubed potatoes
1tspherb de provence or Italian herb blend
1/3cupred wine or broth
2tbspfinely chopped parsley, for garnish
Preheat the oven to 400F/205C. Cut the leg of lamb into 1 1/2-inch chunks; avoid cutting the pieces too small. Preheat a large braising pan over medium-high heat and add about a tablespoon of oil to the pan. Once the pan is hot, add the lamb, season it generously with salt and fry for 7 to 8 minutes, until well browned all over. Do this in batches to prevent the meat from stewing instead of frying. Once the first batch is done, take the meat out of the pan and into a separate bowl.
Once all the meat is browned, return it to the pan and add the sliced onion, chopped carrots and potatoes. Add the wine or broth, herbs, paprika and season generously with ground black pepper. Using a spatula to toss all the ingredients together, making sure that everything is well seasoned and coated. Cover the pan with a tight fitting lid. Watch my video recipe to see how I do it.
Roast the lamb dinner at 400F for 2 hours, covered the entire time. About halfway through, remove it from the oven and stir. When ready to enjoy, garnish with fresh parsley.
For slow-cooker, follow the recipe as written and transfer the browned lamb and the rest of the ingredients into a slow cooker. Cover and set the temperature to 'HIGH' for 5 to 6 hours. Stir once about 4 hours in.
For pressure cooker, follow the recipe as written and combine all the ingredients in your pressure cooker. Set the cooker to a beef/lamb/meat setting and pressure cook for approximately 30 minutes.