Lamb in tomato sauce, made in Roman pot

Recipes - Lamb in tomato sauce, made in Roman pot

A traditional Easter recipe that combines the soft texture of the lamb with the flavors of onion, garlic and rose wine. The result is a tender and delicious meat, in tomato sauce.


  • lamb shoulder
  • 3 bunches green onion
  • 3 bunches green garlic
  • a cup vegetable stock
  • a cup tomato juice
  • half a cup of rose wine
  • salt and pepper
  • green dill
  • 4 tbsp oil

Directions for Lamb in tomato sauce, made in Roman pot

Step 1: Remove the unnecessary fat and skin from the meat, wash it and cut it into pieces. Pell the onion and garlic, wash and cut them into pieces of 2-3 centimeters.

Put the Roman pot to soak into cold water

Step 2: Put the oil to heat in a frying pan, add the meat and fry it lightly on both sides. Sprinkle some salt over it. When it starts to cook, add the wine and let it simmer until the alcohool evaporates partially. After the meat is well done, put it in a bowl and in the pan where they were fried, add the onion and garlic. Keep them on the fire until they soften. Sprinkle some salt over them.

Step 3: Place the pieces of meat, the onion and the sauce left in the pan, into the Roman pot. Mix the vegetable stock with the tomato juice, add pepper and pour it over the meat in the Roman pot.

Put it in the oven for an hour, at medium temperature. Check the meat and make sure that it’s tender. Add freshly chopped dill when serving. Enjoy!


Tags: lamb, tomato juice, green garlic, wine, dill, oil, recipes Main course - meat

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