Pot Roast Shoulder of Lamb
Of course you can use lamb grown locally. Trim off excess fat.
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- 3 lb. shoulder nz spring lamb
- 1 ½ c. tomato juice
- 1 tsp dried rosemary
- ¾ tsp salt
- ¼ tsp pepper
- 6 potatoes, peeled and quartered
- 6 carrots, scraped and cut into chunks
- 3 large cooking onions peeled and cut in halves
- 1 pkg. 12 oz frozen peas
- ½ c. sliced celery
- 2 ½ tbsp. flour
- 3 tbsp water
1Place lamb, fat side down, in Dutch kettle or large heavy stewing pot. Brown well, turning and browning on all sides.
2Drain fat; add tomato juice, rosemary, salt and pepper; cover and simmer for about 1 ½ hours or until meat is almost tender.
3Add next five ingredients; simmer for about 30 minutes or until meat and vegetables are tender. Skim fat.
4Combine flour and water to make a smooth paste, lift meat and vegetables to a warm platter; keep warm in oven.
5Slowly stir flour mixture into stock in pot, stir and cook over medium heat, until smoothly thickened; serve source very hot with meat and vegetables.