RCI-MT.003.0043.001
Heart-Healthy Leg of Lamb Pot Roast
Heart-Healthy Leg of Lamb Pot Roast from the Recidemia collection
Prep15 min
Cook60 min
Total75 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Trim excess fat from the leg of lamb and cut into large chunks suitable for pot roasting. Pat dry with paper towels to help with browning.
2
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb pieces in batches, 3-4 minutes per side, until deeply caramelized; transfer to a plate.
3
Reduce heat to medium and add the chopped onion and minced garlic to the pot, stirring for 1-2 minutes until fragrant.
4
Deglaze the pot with the brandy, scraping up browned bits from the bottom; let cook for 1 minute, then add the dry red wine and simmer for 2 minutes.
5
Return the browned lamb to the pot and add the low sodium consommé and water, stirring to combine.
1 minutes
6
Bring the liquid to a simmer, then reduce heat to low, cover, and cook for 90 minutes until the lamb is becoming tender.
7
Add the sliced carrots, chopped celery, and sliced mushrooms, stirring gently to distribute the vegetables evenly throughout the pot.
8
Continue simmering covered for an additional 40-50 minutes until the lamb is very tender and the vegetables are nearly cooked through.
9
Add the cubed potatoes and season with black pepper, stirring gently to combine.
1 minutes
10
Simmer covered for a final 15-20 minutes until the potatoes are tender and cooked through.
17 minutes
11
Taste and adjust seasoning as needed, keeping the dish heart-healthy by adding black pepper rather than additional salt. Serve directly from the pot into bowls.