Pot roasted leg of lamb

Tony Abarno from the hugely successful Anchor and Hope pub in Waterloo makes a simple yet hearty one-pot wonder.
Pot roasted leg of lamb
  • Rating:
  • Serves: 4-5
  • Cook Time: 1 hour 30 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 1 x 2kg leg of lamb, preferably with the bone in
  • splash olive oil
  • 2 sticks celery
  • 2 carrots, chopped into large pieces
  • 1 small onion, chopped into large pieces
  • 4 cloves garlic, lightly crushed
  • few sprigs rosemary
  • 2 bay leaves
  • 250 ml red wine
  • salt and black pepper

For Janson's temptation

  • 8 potatoes, peeled and thinly sliced
  • 10 tinned anchovies
  • 250 ml cream
  • 250 ml milk
  • 1 clove garlic, very finely chopped
  • 1 small onion, very thinly sliced
  • knob of butter
  • salt and black pepper


1. For the lamb: Preheat the oven to 180C/gas mark 4.

2. Heat the oil in a pot that will fit the leg of lamb. Season the lamb and brown in the pan.

3. Add the onions, carrots and celery and add to the pan. Stir until lightly browned.

4. Add the garlic and herbs and cook for 2 minutes. Add the wine and season. Bring to a gentle simmer, cover with a lid and place in the oven.

5. Cook for 30 minutes, then turn the meat over, place the pot back in the oven with the lid half on and cook for another 1 hour, or until the lamb is tender. Make sure there is always a small amount of liquid in the pot - if dry, top up with a little water or wine.

6. Serve the lamb with Janson's Temptation (see below) and blanched cavolo nero.

7. For Janson's Temptation: In a medium saucepan, heat the cream, milk and garlic to a gentle boil then turn down the heat and simmer.

8. Butter a gratin dish. Layer the sliced potato, sliced onion and chopped anchovies. Top with the cream mixture and repeat the layers until the gratin dish is full. Season between each layer.

9. Bake in the same oven as the lamb for 45 minutes or until the potato is cooked.

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