POT ROAST OF LAMB
From McCall's Cooking School
Provided by Jason Koch
Categories Other Main Dishes
Time 1h5m
Number Of Ingredients 16
Steps:
- 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.
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Boka Xettri
[email protected]This is a great recipe for a weeknight meal.
Lorah Mulindwa
[email protected]I would definitely recommend this recipe to anyone who loves lamb.
mozy willz
[email protected]This recipe is perfect for a special occasion. The lamb is tender and flavorful, and the vegetables are cooked perfectly.
Ymma Azouagh
[email protected]I love that this recipe is a one-pot meal. It's so easy to clean up.
Joseg Sanchez
[email protected]This is my favorite pot roast of lamb recipe. The lamb is always tender and juicy, and the gravy is rich and flavorful.
Sherrie Bartholomew
[email protected]I've made this recipe several times and it's always a hit with my family. The lamb is tender and flavorful, and the vegetables are cooked perfectly.
nawaz typest
[email protected]This is a great recipe for a weeknight meal. It's easy to make and the lamb is always tender and flavorful.
Gerald Chris
[email protected]I love this recipe! The lamb is always tender and juicy, and the vegetables are cooked to perfection. I always serve it with mashed potatoes and roasted vegetables.
Mazharul Munna
[email protected]This pot roast of lamb is a great dish for a special occasion. The lamb is tender and flavorful, and the vegetables are cooked perfectly. I would definitely recommend this recipe.
Mbongeni Mboe
[email protected]I made this recipe for a dinner party and it was a hit! Everyone loved the lamb and the vegetables. I will definitely be making this dish again.
Aj Williams
[email protected]This was my first time making pot roast of lamb and it was a success! The meat was tender and the vegetables were flavorful. I will definitely be making this dish again.
Zihadi Moslim
[email protected]I've made this recipe several times and it always turns out great. The lamb is always tender and juicy, and the vegetables are cooked perfectly. I love that it's a one-pot meal, so it's easy to clean up.
Joe joseph Jose
[email protected]I followed the recipe exactly and the lamb turned out amazing! It was fall-off-the-bone tender and the gravy was rich and flavorful. I served it with mashed potatoes and roasted vegetables and it was a perfect meal.
haryad work
[email protected]This pot roast of lamb was a hit with my family! The meat was tender and flavorful, and the vegetables were cooked to perfection. I will definitely be making this dish again.