Sunday, 10 December 2017

Lamb Pot Roast with Bacon – Simple & Hearty

Carole's Chatter: Lamb Pot Roast with Bacon – Simple & Hearty

The inspiration for this pot roast was a bottle of pinot noir that I opened thinking it was chardonnay.  I'm not a red wine drinker so I decided to use some of it up in this dish.

The result was hearty – the meat was a tad overcooked but that could be easily remedied.


Small lamb roast
Red wine (pinot noir but any would do)
Stock cube
1 tablespoon of flour
Oil/butter/garlic oil
½ onion
Knob of ginger
Salt & Pepper
Fresh mint
Heel of parmesan cheese
Handful of dried cranberries/sultanas
1 stalk of rosemary (maybe ½ enough)
Bay leaf
Squirt of tomato paste
2 tsp of lemon juice


Fry off your bacon in the bottom of the pan using the oil mix – I forgot to do it first so had to do it separately.

Add your chopped onion and then the flour

Put in the meat and all the other ingredients (except the potatoes and mint)

Add the potatoes after half an hour

When the potatoes and meat are cooked – take them out and set aside.  Boil the liquid briskly until it gets thick enough to be a sauce and then put the meat and potatoes back in.

Add a little chopped mint just before serving.


  1. Sounds good Carole. I did that recently with a bottle of red that wasn't wonderful.

  2. I love the flavor of cooking with wine although I don't think of it very often. Sounds good

  3. Sounds lovely! As you know by now, I love lamb.

  4. This sounds very rich, good food for a cold night which is what we are getting in north Florida in December. I’ll bet your temps are so warm

  5. Looks delicious... Lamb with mint sauce is my absolute favourite x

  6. Julia Child had some fabulous lamb roast recipes that often used rosemary like this one. She suggested leaving a bit of pink inside the lamb.

    best... mae at


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