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    You are in: Home / Recipes / Pot Roast of Lamb Recipe
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    Pot Roast of Lamb

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    1 hrs

    2 hrs 30 mins

    JackieOhNo!'s Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Filling

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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. 5
      Remove lamb, potatoes and onions to serving platter. Keep Warm. Remove string from lamb, let stand 20 minutes for easier carving.
    6. 6
      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.
    7. 7
      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.

    Ratings & Reviews:

    • on August 12, 2012

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pot Roast of Lamb

    Serving Size: 1 (490 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 1005.6
     
    Calories from Fat 630
    62%
    Total Fat 70.1 g
    107%
    Saturated Fat 30.8 g
    154%
    Cholesterol 232.1 mg
    77%
    Sodium 909.5 mg
    37%
    Total Carbohydrate 35.1 g
    11%
    Dietary Fiber 5.1 g
    20%
    Sugars 6.6 g
    26%
    Protein 56.8 g
    113%

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