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Leg Of Lamb With Turnips

Western.Chefs's picture
Ingredients
  Leg lamb 8 Pound, trimmed
  Salt To Taste
  Olive oil 2 Tablespoon
  Onions 3 , sliced
  Carrots 3 , sliced
  Celery stalks 2 , sliced
  Parsley sprigs 3
  Bay leaf 1
  Thyme 1⁄2 Teaspoon
  Flour 1 Tablespoon
  Stock/Water 2 Cup (32 tbs)
  Canned tomatoes 1 Cup (16 tbs), undrained
  White turnips 12 , quartered and parboiled
  White onions 12 Small, peeled and parboiled
Directions

1. Preheat oven to hot (400° F.). Season the meat with salt.
2. In a heavy kettle or Dutch oven place the oil, onions, carrots, celery, pars ley, bay leaf and thyme. Sprinkle with flour and place the lamb on top.
3. Roast uncovered, turning frequently, until the lamb is browned on all sides. Add the water and tomatoes, cover closely and reduce the oven temperature to moderate (325° F.). Braise the lamb three to three and one-half hours, basting the meat occasionally. Fifteen minutes before the lamb is done, add the parboiled turnips and onions and cook until done.
4. Remove the lamb to a hot platter and keep warm. Strain the gravy and skim the fat from the surface. Thicken the gravy with a little flour mixed with water.
5. Slice the lamb and serve with the vegetables and gravy.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Roasted

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