POT ROAST OF LAMB

Pot Roast of Lamb image

Roast leg of lamb is a glorious dish, but the less-expensive shoulder, subtly flavored with herbs and simmered to a melting tenderness, can be just as - if not more - delicious. It must be boned first, but most butchers will do that for you. Then it's simply a matter of spreading with an aromatic mixture of herbs, rolling and braising with vegetables.

Provided by JackieOhNo

Categories < 4 Hours

Time 3h30m

Yield 8-10 serving(s)

Number Of Ingredients 15

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Ingredients

1 (5 1/2 lb) boneless lamb shoulder
1/4 cup lemon juice
2 tablespoons butter or 2 tablespoons margarine
1 (10 1/2 ounce) can condensed beef broth, undiluted
1 bay leaf
2 lbs new potatoes (about 12)
8 medium onions, peeled
2 tablespoons flour
1/2 cup chopped fresh mint leaves
1 cup finely chopped onion
1/2 cup chopped parsley
1 1/2 teaspoons salt
1 teaspoon dried basil leaves
1/2 teaspoon dried marjoram
2 garlic cloves, crushed

Steps:

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.
For filling: In bowl, combine chopped 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 kitchen twine 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 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. 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).
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.
Stir into pan liquid, bring to boiling, stirring. Add chopped mint. Reduce heat and simmer 3 minutes. Spoon some of mint gravy over meat, and pass the rest. Garnish serving platter with lemon slices and fresh mint leaves, if desired.

Nutrition Facts : Calories 1005.7, Fat 70.1, SaturatedFat 30.9, Cholesterol 232.2, Sodium 909.5, Carbohydrate 35.1, Fiber 5.1, Sugar 6.6, Protein 56.9