Glazed Lamb Pot Roast

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READY IN: 2hrs 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375 degrees F.
  • Peel 3 of the garlic cloves and slice; make slits all over the meat and insert slices of garlic and small sprigs of rosemary; season well with salt and pepper.
  • Heat the oil in a large flameproof casserole or roasting pan and add the shallots; cook, stirring occasionally, until they begin to turn golden.
  • Add the potatoes, parsnips, carrots, and remaining unpeeled cloves of garlic; stir to coat in the oil; season with salt and pepper.
  • Place the lamb on top and pour half of the red wine on the lamb.
  • Cover the pan well and bake for 1 hour, basting occasionally with any pan juices.
  • Combine the honey and soy sauce thoroughly; after the first hour of cooking, pour the honey mnixture over the lamb and baste.
  • Return the lamb to the oven and bake, uncovered for 1-1 1/2 hours more or until the meat is cooked and the vegetables are tender, basting the meat and vegetables occasionally.
  • Remove the roast and the vegetables from the pan and allow to rest for 10-15 minutes before carving, but keep the vegetables warm.
  • Place the cooking pan on the stove, stir in the flour and cook for 1 minute.
  • Blend in the stock and remaining wine; bring to a boil and adjust the seasoning.
  • Place roast on platter with vegetables, garnished with rosemary sprigs, if desired.
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