POT ROAST OF LAMB

Pot Roast of Lamb image

From McCall's Cooking School

Provided by Jason Koch

Time 1h5m

Number Of Ingredients 16

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Ingredients

5 1/2 lb boned shoulder of lamb
1/4 c lemon juice
2 Tbsp butter or margarine
1 can(s) condensed beef broth, undiluted
1 bay leaf
2 lb new potatoes
8 medium onions, peeled
2 Tbsp flour
1/2 c chopped fresh mint leaves
FILLING
1 c finely chopped onion
1/2 c chopped parsley
1-1/2 tsp salt
1 tsp dried basil leaves
1/2 tsp dried marjoram leaves
2 clove garlic, crushed

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.