Tuscan Pot Roast Lamb
Learn how to make a mouth-watering Tuscan Pot Roast Lamb using a power-saving Thermal Cooker! This simple and flavourful recipe is perfect for caravaners, campers, or anyone who wants to save on energy without compromising on taste. Follow along as we combine tender lamb, beans, and rich vegetables for a delicious meal with minimal effort.
Ingredients
- 1 tbsp rapeseed oil
- 1/2 leg of lamb about 1.2kg
- 3 garlic cloves sliced
- 10 small rosemary sprigs
- 120 g smoked bacon pieces
- 1 onion chopped
- 3 carrots chopped
- 3 celery sticks chopped
- 1 leek chopped
- 150 ml red wine
- 1 lamb stock pot or 2 lamb stock cubes
- 400 g tin three bean salad
- 200 g chopped tomatoes
- 3 sprigs of thyme
- a few bay leaves
- salt & freshly ground pepper
Instructions
- Put your in a pot on a medium heat and when hot add the rapeseed oil.
- When the oil is hot brown the half leg of lamb all over.
- Once a nice colour put the lamb on the side for later
- Now add the smoked bacon lardons to the inner pot and cook for a few minutes before adding the chopped onion, chopped carrots, the celery and the chopped leak.
- Mix everything together, put the lid on the pot and leave for about 10 minutes on a medium heat.
- While the vegetables are softening, take the half leg of lamb, and make about 10 little slits in the skin. Fill the slits with thin slices of garlic and a few sprigs of rosemary.
- After 10 minutes add the red wine, gravy pot or stock cubes and mix everything before putting the lamb on top of the vegetables remembering to push it down slightly if needs be so that you can put the lid on the pot.
- Once the meat is in the pot add the tin of three bean salad and the chopped tomatoes. Give everything a stir before topping up the inner pot with boiling water, just enough to cover the meat.
- Finally add three sprigs of thyme, a few bay leaves, and a pinch of freshly ground pepper.
- Put the lid on and leave to simmer for 10 minutes over a low heat before putting the inner pot into the insulated outer container.
- Shut the lid and leave to cook without power for a minimum of four hours but you can leave it longer if you want as it will stay cooking for up to 7 hours.
- To serve, slice the meat and put it onto the bed of the beans and vegetables. This would go nicely with some nice crusty bread.