Lamb Pot Roast



4 servings

Recipe from

Oxmoor House


1 (3-pound) lamb shoulder roast
1 pound new potatoes, peeled and quartered
4 carrots, scraped and cut into 3-inch pieces
4 stalks celery, cut into 3-inch pieces
1 (14 1/2-ounce) can tomatoes, undrained
3 cups water
1 tablespoon salt
1 teaspoon pepper


Remove the fell (tissue-like covering) from roast with a sharp knife. Place roast in a greased roasting pan. Arrange potatoes, carrots, and celery in pan. Combine remaining ingredients; pour over roast.

Cover and bake at 350° for 1 1/2 hours. Uncover and continue baking for 30 minutes or until roast is tender, basting frequently with pan drippings.

Transfer roast and vegetables to a warm serving platter. Let roast stand 10 minutes before slicing.