Pot roast is meat roasted in a pot on the stovetop, in some cases over an open fire, rather than in the oven. Techniques and utensils vary. Some braise the meat then simmer in liquids such as water, wine or broth. Amma‘s lamb pot roast recipe is simply meat slow-cooked in a pot, using minimal added oil and no added liquid. The meat is browned evenly then allowed to cook on low heat for a succulent easy roast on the stovetop. It is a simple recipe that can be made in any pot! No need for pressure cookers, dutch ovens or crock pots, just a little patience!
Can You Pot Roast Lamb
Yes, you can! Any lamb cut, bone and all!, leg, shoulder or shank can be roasted in a pot on the stovetop. Just like when making chicken pot roast, it is necessary to use a pan or pot large enough to fit the meat into. This enables even cooking. The meat will cook within its own moisture so keep the pot closed during cooking. I recommend a heavy-based or non-stick pot or pan. If you are using an aluminium or stainless steel pot then simply cook on lower the heat to avoid burning.
How Long to Pot Roast Leg of Lamb
Cooking times will vary depending on the size of the meat used. I used a 1.5kg leg of lamb and cooked for 2 hours. I also prefer my meat well done, reduce cooking time if you prefer medium-well or rare.
Larger pieces with bone-like leg or shoulder will require longer cooking time. To check if the meat is done, use a meat thermometer or simply slice to see if it is ready
How to Make Lamb Pot Roast
Start by preparing the meat, as you would for an oven roast lamb. Season with choice of herbs and spices. My seasoning of choice is usually garlic, mint and olive oil. For a spicy alternative, try cumin lamb.
For maximum flavour, I cut slits into the surface of the meat then fill with slivered garlic. I brush the surface with chopped mint infused in olive oil, then work into the meat by hand.
To make the mint oil, chop the mint and mix with oil. Set aside for an hour or two before preparing the lamb meat.
After seasoning, I use my preferred method of browning meat for stovetop barbecue chicken. This process seals in flavour and releases moisture from the meat. I brown the meat evenly by turning the meat every 5-10 minutes.
Once the desired brown colour is achieved I cover and allow to cook within the meats own moisture, Turing every 15 minutes to allow even cooking.
After 90 minutes of cooking, I add parboiled potatoes and onion. Any other desired vegetables can be added at this stage. Cooking times vary according to the vegetables used. For soft cooking, vegetables add later. Once the potatoes are brown, remove from pot. The liquid from the cooking process can be used to make a gravy.
I usually add a grated carrot and potatoes for a flourless gravy.