Lamb Pot Roast
By Chef Lennox Hastie

Cookware: Fire Oven
Configuration: Skillet, Pot and Dutch Oven
Difficulty: Easy
Cook time: 3–4 hours
Resting time: 25–40 minutes
Serves: 4–6

About The Recipe

A slow-cooked lamb shoulder is something worth savouring. Cooking the lamb on a trivet lets it roast and braise at the same time. Rather than sitting in liquid, it is gently enveloped by fragrant steam, preserving the rich caramelisation achieved during browning while producing exceptionally tender, moist meat. This simple technique turns the Fire Oven into a wood-fired-style pot roaster, where dry heat, gentle moisture and time work together.

Ingredients

1 centre-cut lamb shoulder (bone-in), 1.8–2kg
Sea salt
2 tbsp olive oil
2 brown onions, peeled and cut in half
2 carrots, washed and cut in half
2 sticks celery, cut into large pieces
1 whole head garlic, halved horizontally
40g tomato paste
2 sprigs rosemary, whole
2 sprigs rosemary, finely chopped
2 bay leaves
Handful of flat parsley, finely chopped
250ml dry white wine
500ml good-quality lamb or chicken stock
200g baby plum tomatoes
2 sprigs rosemary, finely chopped

Method

Remove the lamb from the refrigerator 45 minutes before cooking to temper slightly. Preheat the oven to 140°C.

Turn the Fire Oven lid over to use as a shallow pan and heat over medium-high heat. Add the olive oil and brown the lamb on all sides until a deep golden crust develops, about 10–12 minutes, seasoning with salt as it browns. Remove and set aside.

Add the onions to the shallow pan and cook for 6–8 minutes until lightly caramelised, then transfer to the deep pot. Repeat with the carrots.

Cook the garlic cut-side down for 2 minutes until browned, then transfer to the pot. Cook the celery for 2 minutes until fragrant and add it to the pot.

Deglaze the shallow pan with the white wine, scraping the base clean with a spatula. Simmer for 2 minutes, reducing by approximately half, then add the stock and tomato paste.

Place the lamb on the vegetables, which act as a natural trivet. Add the bay leaves and rosemary sprigs, then pour the liquid over the lamb. Ensure the meat sits above the braising liquid rather than being submerged. Cover with the lid.

Cook at 140°C for 3–4 hours, turning the lamb once halfway through if desired. It is ready when a skewer slides easily into the thickest part and the meat pulls away from the bone with little resistance.

Lift the lamb from the pot and rest, loosely covered, for 20–30 minutes.

Strain the cooking liquid, skimming any excess fat. Return to the pan and reduce over high heat until lightly thickened and glossy.

Season to taste and add the tomatoes, chopped rosemary and parsley. Allow the tomatoes to heat through, then return the lamb to the pot and baste with the sauce.

Cover and remove from the heat. Allow to rest for 5–10 minutes before serving.