Prep 1 hr
Cook 2 hrs 30 mins
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.
- 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
- 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.
This is a marvelous recipe. The pot roast was full of flavor and the meat was tender. We love lamb, so I will be making this often. Thanks so much for sharing this excellent recipe.