One-Dish Lamb Roast with Mushrooms
Slow-roasted lamb stewing meat braised with button mushrooms, tomatoes, carrots, and aromatic herbs in a single Dutch oven. Fresh thyme and rosemary perfume the broth as the lamb becomes tender over two hours of low-heat cooking. Minimal prep makes this rustic one-pot meal ideal for weeknight dinners.
Ingredients
- 1 lb lamb stewing meat, cut into large cubes
- 4 tomatoes, peeled and chopped
- 1 onion, roughly chopped
- 3 cloves garlic, pressed
- 1 lb button mushrooms, halved
- 3 carrots, roughly chopped
- 2 tbsp fresh thyme, finely chopped
- 2 tbsp fresh rosemary, finely chopped
- 2 cups chicken or lamb stock, or waterbeef stock1:1broth
adds depth to braise
- black pepper, freshly milled(optional)
Instructions
- 1
Preheat oven to 325°F.
- 2
Place lamb, tomatoes, onion, garlic, mushrooms, carrots, thyme, rosemary, and stock in a large Dutch oven or baking dish.
- 3
Mix well.
- 4
Transfer to oven and cook for about 2 hours, stirring approximately every 30 minutes.
- 5
Serve hot.
Good to Know
Cover and refrigerate up to 3 days. Reheat gently on stovetop or in oven.
Prepare ingredients up to 1 day ahead. Combine and braise when ready to serve.
Serve hot directly from Dutch oven or transfer to serving platter.
Common Mistakes
Do not skip stirring every 30 minutes to avoid uneven cooking and sticking.
Do not exceed 325°F to avoid tough, dry lamb meat.