Regular readers of this blog will know that I like a good ‘one pot’ recipe, stick it in the oven and go and do something else while it cooks away itself.
This is a piece of rolled shoulder of lamb which I marinaded in olive oil, rosemary and garlic for a couple of hours, then seared in the pot. Then I added big chunks of carrots, potatoes (still in their skins so they held together) and some stock to cover the veggies and a tablespoon of my SIL’s Apple and Mint Jelly (or any other mint or redcurrant jelly) adds a bit of sweetness. Stick it in the oven for a couple of hours at 160C.
I served it with cauliflower in cheese sauce.
I have loads left which I’ll make into Shepherd’s Pie tomorrow