Dutch Oven Lamb Roast

This Dutch Oven Lamb Roast recipe takes about 2 hour but the end result will make it worth while. If you want to speed things up, you can use an InstantPot too and cook for an hour instead. I don’t make this dish often but when I do, it’s definitely a treat! Recipe below.

Serves about 5-6

Ingredients:

• 4-5 lbs roast

• 3 carrots, peeled and chopped

• 2 beets, peeled and chopped

• 3 potatoes or parsnips, peeled and chopped

• 1 onion, chopped

• 1 cup of beef broth

• In a spice grinder, combine and ground the following:

• 10-12 garlic cloves

• 1 TBSP coriander seed

• 1 TBSP rosemary

• 1 tsp oregano

• 2 tsp black pepper

• 1 tsp cumin powder

• 1 tsp garlic powder

• 1/2 tbsp red chili flakes

• 2 tbsp olive oil

• 1 tbsp maple syrup

• 1 tbsp balsamic vinegar

• 1/2 tbsp worechester sauce

• 2 tsp of salt

Directions:

1. In a 5-7 QT Dutch Oven, rub the seasoning all over the lamb.

2. Spread the root vegetables all over then pour the beef broth on top.

3. Roast without lid at 375 degrees for 1 hour

4. Lower heat to 350 degrees, cover with lid and continue roasting for another hour.

5. Serve over steamed rice.

Enjoy and comment below if you have any questions.

Tina