Prep 30 mins
Cook 2 hrs 15 mins
Posted by request. This recipe is from McCall's Cooking School and was a staple in our family when we were raising lambs. Don't let the many step intimidate you, it is quite easy to make and well worth it. Servings is just a guest. We fed a family of four on a 3 pound roast with leftovers.
- 5 1⁄2 lbs boneless lamb shoulder
- 1⁄4 cup lemon juice
- 1 (10 1/2 ounce) can beef broth
- 2 tablespoons butter
- 1 bay leaf
- 2 lbs new potatoes
- 8 medium onions, peeled and quartered
- 2 tablespoons flour
- 1⁄2 cup fresh mint leaves, chopped (I use 1/4 cup or 3 tsp of dried)
- 1 cup finely chopped onion
- 1⁄2 cup chopped fresh parsley
- 1 1⁄2 teaspoons salt
- 1 teaspoon dried basil
- 1⁄2 teaspoon dried marjoram
- 2 cloves garlic, crushed
- Trim fat from lamb. Roll out on cutting board and pound with meat mallet to an even thickness. Pour lemon juice over lamb. Mix filling in a bowl and spread evenly over lamb. Starting at the small end, roll roast up and tie with string every two inches.
- Melt butter and brown rolled roast on all sides in a 6 qt Dutch oven.
- Spoon off excess fat. Pour beef broth into a measuring cup and add water to equal 1 1/2 cups. Add to lamb with bay leaf and bring to a boil. Reduce heat and simmer covered for 1 1/2 hours turning meat at least once. Add potatoes and onions simmer cover covered for 40 minutes more or until lamb and vegetables are tender Remove vegetables to serving dish. Keeping warm.
- Remove lamb to a cutting board.
- Remove string and let rest before slicing. Skim fat from pan drippings and add dripping to a measuring cup. Add water to drippings to make 1 1/2 cups. Return drippings with water to the pan. Mix flour with 1/4 cup water until smooth. Add flour mixture to pan and bring to a boil while whisking. Add mint. Reduce heat and simmer 3 minutes. Serve gravy over meat and potatoes.