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Pot Roast Of Lamb

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Ingredients
  Lamb shoulder 5 1⁄2 Pound, boned
  Parsley 1⁄4 Cup (4 tbs), chopped
  Garlic 1 Clove (5 gm), crushed
  Salt 1 Teaspoon
  Dried basil leaves 1⁄2 Teaspoon
  Dried marjoram leaves 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Butter/Margarine 2 Tablespoon
  Onion 1⁄2 Cup (8 tbs), chopped
  Celery 1⁄2 Cup (8 tbs), chopped
  Carrot 1⁄2 Cup (8 tbs), chopped
  Condensed beef broth 10 1⁄2 Ounce (1 Can, Undiluted)
  Red wine 1⁄2 Cup (8 tbs)
  Bay leaf 1
  Potatoes 2 Pound, peeled and halved
  All-purpose flour 2 Tablespoon
  Cold water 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1) Wipe lamb with damp paper towels.
2) Remove the fat and spread the meat flat.

MAKING
3) In a small bowl mix parsley, garlic, salt, basil, marjoram and pepper.
4) Spread parsley mixture over lamb.
5) Roll up in jelly-roll fashion very tightly.
6) Secure with a twine.
7) In Dutch oven heat butter and brown roast on all sides for 20 minutes.
8) Take off the roast.
9) In the same pan, add onion, celery and carrot. Fry until soft.
10) Drain out from the pan.
11) Place the roast in the pan.
12) Stir in beef broth, wine and bay leaf.
13) Boil the mixture, reduce heat and simmer covered for 1 1/2 hours. Turn once.
14) Mix potato and simmer covered for 40 minutes till done.
15) Put the lamb and potato in a hot serving plate.
16) Remove the string from lamb.
17) Keep warm.
18) Skim out fat from pan liquid and discard bay leaf.
19) In a small bowl, m ix flour with 1/4 cup cold.
20) Add it to the pan liquid.
21) Stir and boil. Decrease heat and simmer for 3 minutes.

SERVING
22) Spoon some gravy over meat.
23) Pass the rest.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Lamb
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
8

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