Pot Roast Lamb with Lemon
Succulent and bursting with flavor, this Pot Roast Lamb with Lemon is the perfect centerpiece for your next dinner celebration. Featuring fall-apart tender bone-in lamb, slow-cooked with vibrant lemon zest, fresh rosemary, and thyme, this dish takes classic comfort food to elegant new heights. The lamb is roasted alongside a medley of hearty vegetables—carrots, onions, and baby potatoes—while dry white wine and rich stock create a luscious, citrusy pan sauce. With just 20 minutes of prep and a long, hands-off cooking time, this one-pot wonder is both impressive and hassle-free. Serve it with the fragrant roasted veggies and a drizzle of the lemon-infused juices for a meal that’s as wholesome as it is indulgent. Perfect for holidays, Sunday dinners, or any occasion where flavor and warmth take center stage.
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Recipe Information
Ingredients
- 4 pounds bone-in lamb shoulder or leg
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 6 pieces garlic cloves, minced
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 cup dry white wine
- 2 cups chicken or beef stock
- 3 pieces fresh rosemary sprigs
- 4 pieces fresh thyme sprigs
- 3 pieces carrots, peeled and cut into large chunks
- 2 pieces yellow onions, quartered
- 1.5 pounds baby potatoes
- 2 pieces bay leaves
Instructions
Preheat your oven to 325°F (160°C).
Pat the lamb dry with paper towels, then season generously with kosher salt and black pepper on all sides.
Heat 2 tablespoons of olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Sear the lamb on all sides until deeply browned, about 4-5 minutes per side. Remove the lamb and set it aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Sauté the minced garlic for 1 minute until fragrant, then stir in the lemon zest and lemon juice.
Deglaze the pot by pouring in the white wine, scraping up any browned bits from the bottom with a wooden spoon. Let the wine simmer for 2-3 minutes to reduce slightly.
Return the lamb to the pot and add the chicken or beef stock, ensuring the liquid comes about halfway up the sides of the lamb. Add the rosemary, thyme, and bay leaves to the pot.
Arrange the carrots, onions, and baby potatoes around the lamb. Cover the pot tightly with a lid or aluminum foil.
Transfer the pot to the preheated oven and roast for 2.5 to 3 hours, or until the lamb is tender and easily pulls apart with a fork. Check the liquid level halfway through and add more stock if needed to prevent drying out.
Once done, remove the lamb from the pot and let it rest for 10 minutes before carving. Discard the herb sprigs and bay leaves.
Serve the lamb with the roasted vegetables and spoon some of the flavorful pan juices over the top. Garnish with additional lemon zest or fresh herbs, if desired.
Nutrition Facts
Calories |
1001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.4 g | 88% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 277 mg | 92% | |
| Sodium | 729 mg | 32% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.0 g | ||
| Protein | 72.1 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1498 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
