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.

Ingredients:

Small lamb roast

Bacon

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

Potatoes

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

Method:

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.