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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Md Marej
[email protected]This recipe is a bit bland for my taste. I added some extra herbs and spices to give it more flavor.
Yara Iraqi
[email protected]I'm not a big fan of lamb, but this recipe was surprisingly good. The lamb was tender and flavorful, and the sauce was delicious.
Samia
[email protected]I love that this recipe can be made in one pot. It's so easy to clean up.
Lebina Ramatsella
[email protected]This is a great recipe for beginners. It's easy to follow and the results are delicious.
dana khorshed
[email protected]I highly recommend this recipe. It's easy to make and the results are amazing.
Chaudhary Fahad
[email protected]I've made this recipe several times and it's always a hit. My guests always rave about it.
chakma dipta
[email protected]This dish is perfect for a special occasion. It's elegant and delicious.
CH Rehman
[email protected]I love the simplicity of this recipe. It's just a few ingredients and steps, but the results are amazing.
Manisha Joshi
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The lamb is fall-off-the-bone tender and the vegetables are perfectly cooked.
Qwerty Iiop
[email protected]I'm not a big fan of lamb, but this recipe changed my mind. The meat was so tender and flavorful, and the sauce was delicious. I will definitely be making this dish again.
TAILONG TAILONG
[email protected]This pot roast of lamb is a great way to use up leftover lamb. I usually make it the day after Easter or Christmas when I have a lot of cooked lamb on hand.
Shanti Chaudhary
[email protected]I love this recipe because it's so versatile. I can use different cuts of lamb, different vegetables, and different herbs and spices to create a unique dish every time.
Dj BRIAN Pro De Spin Master
[email protected]This is one of my favorite lamb recipes. It's so easy to make and the results are always amazing. The lamb is always so tender and flavorful, and the vegetables are cooked to perfection.
Cheryl Brewer
[email protected]I followed the recipe exactly and the lamb turned out perfectly. It was so moist and juicy, and the sauce was divine. I served it with mashed potatoes and roasted carrots, and it was a meal to remember.
thangavelkajalan Kajalan
[email protected]This pot roast of lamb was a hit with my family! The meat was so tender and flavorful, and the vegetables were cooked to perfection. I will definitely be making this dish again.