Pot roast lamb cooked in a tomato & lentil sauce



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1 lamb roast
1/2 - 1 cup red wine
1 tin crushed tomatoes
1 cup red lentils, rinsed
1 onion, chopped
1 clove garlic
1/2 stick cinnamon
few sprigs fresh parsley and oregano
salt & pepper to taste
olive oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat oven to 200C.

On the stove heat (med to high) a splash of oil in a large pan.

Add the lamb roast and brown on all sides. Add the wine and cover. Cook until the wine has reduced by half.

Meanwhile, rinse and boil the lentils approximately 10 minutes. Strain.

Place lamb and wine combo in an ovenproof dish. Add onions, garlic, tomatoes, herbs and lentils to the lamb.

Cook in the oven for approximately 15 minutes per 500g of lamb.