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Pot roasted lamb

Ben O'Donoghue from Food Uncut
Bursting with big gutsy flavours Ben O`Donoghue's recipe for slow cooked lamb is a sure crowd pleaser

Pot roasted lamb

Method

1. Preheat the oven to 150C/gas 1. Put the lamb into a casserole dish, fitting snugly.

2. Add the olives, dates and anchovy fillets.

3. Add the spices and tuck the herbs in and around the lamb. Drizzle with a little olive oil.

4. Mix the flour with enough cold water to make a dough. Roll the dough into a long sausage and fit it around the edge of the casserole dish. Press the lid on to the dough to create a seal.

5. Transfer to the oven and cook for 3 hours.

6. Remove the casserole from the oven and crack the dough, but wait for several minutes before removing the dough lid, as there will be plenty of steam in side.

7. Serve straight from the dish with new potatoes and spinach or steamed cous cous.

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Serves: 4-6

Prep: 40 min
Cook: 3 hrs

Ingredients
2kg Lamb shoulder
handful mixed olives
6-8 majol Dates, pitted
4-6 anchovy fillets
1 tsp Cumin seeds
1 tsp Coriander seeds
1 tsp Black peppercorns
2 Bay leaves
6 sprigs Thyme
4 sprigs Rosemary
3 tbsp Olive oil
300g Flour, for the sealing dough