Pot roast lamb with sherry and porcini mushrooms

Serves: 4
Course: Main Course
Cooking Time: 2 hrs 30 mins
  • Half a leg of lamb, approximately 1.5kg on the bone
  • A drizzle of olive oil
  • Salt and black pepper
  • 2 red onions, peeled and quartered
  • 4 cloves of garlic, peeled and sliced
  • A few leaves of sage
  • 1tbsp dried porcini mushrooms
  • 400mls chicken stock
  • 100mls cream sherry<li>2tbsp balsamic vinegar
  • 1 tin of butterbeans, drained and rinsed
  • Some chopped flat parsley

1 Set the oven to 165 degrees.

2 Put the lamb into a casserole dish, drizzle with the olive oil and season with salt and pepper.

3 Add the red onions, garlic, sage and porcini, followed by the chicken stock, sherry and balsamic vinegar.

4 Cover and put in the oven for 90 minutes, then uncover, add the butterbeans and put back in the oven for a further 30 minutes.

5 Remove the lamb, cover with foil and allow to rest for 20 minutes.

6 Add the parsley to the sauce, carve the lamb and serve with mashed potatoes.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford