Sometimes we forget you don’t need an oven to do a roast. The same result can easily be obtained by cooking your joint in a large pot on the stove top.
For lamb that is still pink in the middle – allow about 25 minutes a pound or 50 minutes a kilo.
In this case we’ll be cooking it for about 45 – 50 minutes as we are using a small burner.
• 750g Boneless Rolled Lamb Lamb Joint
• 2 Medium Onions
• 200g White Mushrooms
• 200g Butter
• 4 Stock cubes
• 1 tsp Herbs de Provence
• Salt and Pepper
Melt half the butter with good pinches of salt and pepper salt in a large heavy based pan until it turns light brown.
Add in the joint and brown on all sides.
Remove the Joint and add in the rest of the butter and the onions and stir to cover them in the melted butter.
Sit the joint back on top of the onions so it does NOT touch the bottom of
Cooking time starts here.
Close the lid tightly and cook for 10 minutes or until the onions have softened.
During this time – dissolve the stock cubes in hot water and add in the herbs and leave this mixture to infuse.
After the 10 minutes are up, mix the stock and herbs well and pour it over the joint.
Close the lid tightly again and move to a small burner or turn the heat
down. (Use this time to cook any other vegetables you are having with the lamb).
Cook for another 25 – 30 minute then add in the mushrooms and cover in
Close the lid tightly again for the remainder of the cooking time. (about 10
to 15 mins) Once the cooking time is up – remove the joint and place it on your serving plate and pile around your vegetable.
Put sauce in a serving jug or dish (You can add more water if you like a thinner sauce).
Carve and serve with generous spoonfuls of sauce
Serves 3 to 4
Nutritional Value per serving
Energy 1950 kcal
Carbs 4.9 g
Fiber 1.1 g
Fat 169 g
Water 138 g