Pot Roast of Lamb

Pot Roast Of Lamb Recipe

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Jason Koch

By
@jstone13007

From McCall's Cooking School

Rating:

☆☆☆☆☆ 0 votes

Serves:
8 to 10
Cook:
1 Hr 5 Min
Method:
Roast

Ingredients

  • 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
  • 1
    bay leaf
  • 2 lb
    new potatoes
  • 8 medium
    onions, peeled
  • 2 Tbsp
    flour
  • 1/2 c
    chopped fresh mint leaves
  • FILLING

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

How to Make Pot Roast of Lamb

Step-by-Step

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. 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.

Printable Recipe Card

About Pot Roast of Lamb

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




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