Pot Roast Of Lamb Recipe

No Photo

Have you made this?

 Share your own photo!

Pot Roast of Lamb

Jason Koch


From McCall's Cooking School

Featured Pinch Tips Video


 Be the First


8 to 10


1 Hr 5 Min




5 1/2 lb
boned shoulder of lamb
1/4 c
lemon juice
2 Tbsp
butter or margarine
1 can(s)
condensed beef broth, undiluted
bay leaf
2 lb
new potatoes
8 medium
onions, peeled
2 Tbsp
1/2 c
chopped fresh mint leaves


1 c
finely chopped onion
1/2 c
chopped parsley
1-1/2 tsp
1 tsp
dried basil leaves
1/2 tsp
dried marjoram leaves
2 clove
garlic, crushed

Directions Step-By-Step

Wipe lamb with damp paper towels. Trim excess fat. Spread flat on board; pound with mallet on board to make even thickness. Pour lemon juice over lamb to cover completely. Filling: In bowl, combine chopped onion, parsley, salt, basil, marjoram and garlic; mix well.
Spread onion-parsley mixture evenly over lamb to within 1 inch of edge all around. Starting at short side, roll up; tie roll and string at 2-inch intervals to secure. If necessary, close ends with toothpicks. Slowly heat the butter in an 8-quart Dutch oven.
In hot butter, brown roast evenly on all sides, turning with wooden spoons -- takes about 25 minutes. Spoon off excess fat. Pour beef broth into a 2-cup measure. Add water to measure 1 1/2 cups. Add to lamb along with bay leaf; bring to the boiling point.
Reduce heat; simmer, covered, 1 1/2 hours, turning meat at least once. Wash potatoes; pare strip around each one. Add potatoes and onions to Dutch oven. Simmer, covered, 40 minutes, or until lamb and vegetables are tender (test vegetables with a fork).
Remove lamb, potatoes and onions to serving platter. Keep warm. Remove string from lamb; let stand 20 minutes for easier carving. Skim fat from pan liquid. Measure liquid; add water to make 1 3/4 cups. Mix flour with 1/4 cup cold water until smooth.
Stir into pan liquid; bring to boiling, stirring. Add chopped mint. Reduce heat, and simmer 3 minutes. Spoon some mint gravy over meat, and pass the rest. Garnish serving platter with lemon slices and fresh mint leaves, if desired.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Lamb
Regional Style: American