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Pot roast of lamb

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Ingredients/Components

shoulder lamb have butcher bone lamb
lemon juice - 1/4 c
onion, finely chopped
parsley, chopped - 1/2 c
salt - 2 tsp
basil leaves, dried - 1 tsp
marjoram leaves, dried - 1/2 tsp
cloves garlic, crushed - 4 item
butter
can condensed beef broth undiluted - 1 1/2
bay leaves - 2 item
new potatoes 12 - 2 lb
medium onions, peeled - 8 item
flour - 3 Tbsp

How to make pot roast of lamb:

Filling:1 c. onion, finely chopped1/2 c. parsley, chopped2 tsp. salt1 tsp. basil leaves, dried1/2 tsp. marjoram leaves, dried4 cloves garlic, crushed Ingredients for Dutch Oven:3 Tbsp. butter1 (10 1/2 oz.) can condensed beef broth (undiluted)2 bay leaves2 lb. new potatoes (12)8 medium onions, peeled3 Tbsp. flour Wipe lamb with damp paper towels. Trim excess fat. Spread flat on board; pound with mallet to make even thickness. Pour lemon juice over lamb to cover completely.

Filling: In bowl, combine onion, parsley, salt, basil, marjoram and garlic; mix well. Spread onion-parsley mixture evenly over lamb to within 1 inch of edge all around. Starting at short side, roll up, tie roll with string at 2-inch intervals to secure. If necessary, close ends with toothpicks. Slowly heat the butter in an 8-quart Dutch oven.

In hot butter, brown roast evenly on all sides, turning with wooden spoon (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 leaves. Bring to the boiling point. Reduce heat; simmer, covered, for 1 1/2 hours, turning meat at least once. Add potatoes and onions; simmer, covered, for 40 minutes, or until lamb and vegetables are tender. Remove lamb, potatoes and onions to serving platter; remove string. Make gravy. Makes 8 to 10 servings.

Recipe categories: < 4 hours, Time to make.

Rating:

3.7

Average rating: 3.7, total votes: 7

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