lamb pot roastrating:
I was going to do Sasha's nice looking lamb with lemon, but when I got to the kitchen, I decided I couldn't be bothered to chop up the lamb. So I improvised, and this is what we had. And it was *gorgeous*!
I reckon we'll get three lamb meals out of this, and two of the vegetables and juice.
shoulder of lamb - ours was a piece of salt marsh, about 2lbs
2 large onions, cut in half, then thinly sliced
6 cloves of garlic
juice and zest of 1 lemon
2 large carrots
3 medium potatoes, scrubbed and quartered
a goodly slosh of white vermouth
salt and pepper
Take a goodly sized heatproof pot (I have an ancient and venerable Le Creuset cast iron one that I've been using for about 25 years), and heat some olive oil. Then brown the lamb on both sides. Remove it to a plate.
Add the garlic and onions, and cook over a low heat until the onions are translucent. Put the lamb back in the pot, add some vermouth (or white wine) and water, and the lemon and zest, and bring to a simmer. I added a layer of foil between the pot and lid to make a seal, and set it over a diffuser.
After about half an hour, we started wondering what to have with it - and in the interests of saving the washing up, I cut two large carrots into batons, and flung them in the pot. And after another half hour (i.e. an hour after it came to the boil) we added the potatoes, and a baton'd courgette. After about 40 minutes, we decanted the lamb onto a dish, and carved it, and served it with the juice and vegetables.