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Texas-Style Lamb Roast

Diner.Americana's picture
Ingredients
  Salt To Taste
  Pepper To Taste
  Lamb shoulder 42 Pound
  Garlic 3 Clove (15 gm)
  Flour 1⁄2 Cup (8 tbs)
  Crushed rosemary 1 Teaspoon
  White wine 2 Cup (32 tbs)
  Onions 12 Small
  Potatoes 12 Small
  Carrots 3 Medium
  Celery stalks 1 1⁄2 Cup (24 tbs)
Directions

Pierce lamb; insert garlic.
Combine salt, pepper and flour; dredge lamb in mixture.
Combine rosemary and wine; marinate lamb in wine mixture for 3 hours.
Place vegetables in roasting pan; place lamb over vegetables, skin side up.
Pour marinade over lamb.
Add water to marinade to cover pan bottom, if necessary.
Preheat oven to 375 degrees.
Bake, cov- ered, until fork-tender, or for 2 hours, basting twice.
Remove from oven; bone lamb.
Return to oven; brown lightly.
Make gravy from pan drippings, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Interest: 
Party
Servings: 
6

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Average: 3.7 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 8692 Calories from Fat 5993

% Daily Value*

Total Fat 664 g1022.2%

Saturated Fat 290.8 g1454%

Trans Fat 0 g

Cholesterol 2254.7 mg751.6%

Sodium 2047.7 mg85.3%

Total Carbohydrates 89 g29.6%

Dietary Fiber 12 g48.2%

Sugars 15.4 g

Protein 543 g1086.4%

Vitamin A 105.3% Vitamin C 127.1%

Calcium 57.2% Iron 295.3%

*Based on a 2000 Calorie diet

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Texas-Style Lamb Roast Recipe