Lamb Pot Roast with Oranges and Olives
Lamb Pot Roast with Oranges and Olives is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Holding knife parallel to work surface, cut lamb lengthwise, following seam where bone was removed and stopping about 1/2" before you get all the way through.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHolding knife parallel to work surface, cut lamb lengthwise, following seam where bone was removed and stopping about 1/2" before you get all the way through.
Open lamb like a book and season all over with salt and pepper.
Close, wrap tightly in plastic, and chill at least 8 hours.
Preheat oven to 400°F.
Open lamb and arrange garlic on bottom half, leaving a 1" border.
Top with orange slices and olives.
Sprinkle with savory and red pepper flakes.
Close lamb and tie at 1" intervals with kitchen twine.
Place lamb on a wire rack set inside a large rimmed baking sheet.
Roast until nicely browned, 30–40 minutes.
Remove lamb from oven.
Reduce oven temperature to 300°F.
Carefully transfer lamb to a large heavy ovenproof pot and add stock, wine, and tomato purée.
Cover and braise lamb, basting with braising liquid every 30 minutes, until golden brown and fork-tender, 2 1/2–3 hours.
Season with salt and pepper, if needed.
Transfer lamb to a cutting board and let rest at least 30 minutes before slicing.
Serve with braising liquid.
DO AHEAD: Lamb can be seasoned 1 day ahead; keep chilled.
Lamb can be braised 2 days ahead; cover and chill.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.