pot roast shoulder of lamb

Name: Pot Roast Shoulder of Lamb
Prep time: 10 min
Cook time: 40 min
Yield: 6
Cuisine: Australian
Ingredients: - 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

6 Pinches

Elaine Douglas

Vancouver, BC

Updated on Oct 18, 2014

This is actually a New Zealand recipe but that was not an option on the list of countries. Of course you can use lamb grown locally. Trim off excess fat.

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prep time 10 Min

cook time 40 Min

method Stove Top

yield 6 serving(s)

Ingredients

- 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

How To Make pot roast shoulder of lamb

Step 1

Place lamb, fat side down, in Dutch kettle or large heavy stewing pot. Brown well, turning and browning on all sides.

Step 2

Drain fat; add tomato juice, rosemary, salt and pepper; cover and simmer for about 1 ½ hours or until meat is almost tender.
Step 3

Add next five ingredients; simmer for about 30 minutes or until meat and vegetables are tender. Skim fat.
Step 4

Combine flour and water to make a smooth paste, lift meat and vegetables to a warm platter; keep warm in oven.
Step 5

Slowly stir flour mixture into stock in pot, stir and cook over medium heat, until smoothly thickened; serve source very hot with meat and vegetables.
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