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Easy Easter Pot Roast Lamb with Spring vegetables

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  • Serves: 6-8
  • Prep Time: 20 mins
  • Ready in: 2 hours in total
  • Difficulty: Moderate
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Easy Easter Pot Roast Lamb with Spring vegetables


  • 6 tbsp olive oil
  • 2 small onions, roughly chopped
  • 3 cloves of garlic, peeled and crushed
  • 1 red pepper, de-seeded and chopped into 3cm pieces
  • 1 yellow pepper, de-seeded and chopped into 3cm pieces
  • 1 aubergine, cut into 3cm pieces
  • 1 large spring green cut into 2 cm pieces
  • 1 can chopped tomatoes in juice
  • 1 vegetable stock cube
  • 100g black olives pitted and halved
  • salt and freshly ground black pepper
  • 1kg shoulder of British lamb, boned and rolled
  • 6 plum tomatoes cut into quarters seeds removed
  • 4 tbsp chopped basil
  • 2 cloves garlic
  • 6 tbsp olive oil
  • 2 tbsp pine nuts

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  • Preheat the oven to 200°C, Gas 6.
  • Heat olive oil in a frying pan, add the onions and garlic and cook for 3 minutes until they take a little colour.
  • Add the peppers, aubergine, spring greens, canned tomatoes, stock cube, olive and salt and pepper and bring to the boil.
  • Place the lamb into the sauce, cover with a tight fitting lid and place in the oven.
  • Cook for 2 hours 15 minutes, then check, you may need a little longer. The meat should be really tender.
  • Once cooked, remove gently and leave to rest covered with foil. Remove some of the fat if there is any.
  • Finally add the fresh tomatoes and basil and just warm through.
  • Blitz the basil, garlic, olive oil and pine nuts in a blender til smooth and green, and stir into the cooked vegetable stew.
  • Serve the sauce with the sliced lamb

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