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Serves 4


2 lb. lamb pot roast
10 cloves elephant garlic, peeled only
1 lemon, grated, white and pips removed, sliced thinly
1 tsp. fresh thyme, finely chopped
1 tsp. fresh parsley, finely chopped
2 tsp. fresh rosemary, finely chopped
1/2 cup chicken bouillon
1/2 cup dry white Spanish wine
1 tsp. salt
1 tsp. coarsely ground black pepper


Preheat oven to 350 F (180 C). Take half of the garlic cloves and cut in half. Stab lamb flesh and insert 1 half clove per slit. Put lamb pot roast into an ovenproof dish. Put remaining garlic cloves, lemon slices, lemon juice, thyme, parsley, rosemary, chicken bouillon, Spanish wine, salt, and pepper around lamb. Cover and cook for 3 1/2 hours until lamb is almost falling apart.

Remove lamb, de-bone, and cut into big chunks. Return to dish and stir. Serve hot with a green salad and lots of crusty bread. Alternately, or as an addition, serve with a baked potato.