Lamb Roast

Name: Lamb Roast
Prep time: 30 min
Cook time: 2 h 15 min
Total time: 2 h 45 min
Yield: 10 serving(s)
Ingredients: 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

Submitted by RogerOH

"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."

Download

Ready In:: 2hrs 45mins
Ingredients:: 15
Serves:: 10

ingredients

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)
Filling
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

directions

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.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

RogerOH

Edison, OH.

For extra cash, we have a small herd of Texas Longhorns here in Ohio. We raise them for both show and beef. I go into withdrawal when we run out of our lean meat and have to buy the store bought meat. I have been involved in buckskinning (camping where tents, dress and everything conforms to pre 1840)for 15 years. We bought a motorhome last year so most of my camping has been modern style lately. My wife likes the conviences. I love nothing more than to sit around the camp fire all day and cook. If you run into me at a camp grounds, both modern and oldtime, bring your plate and hunger. There is always something on the fire. My rating system updated 8/06: When I first came to the Zaar, every recipe was great. I have become more critical 5 Stars - Fantastic recipe. I would pay for this dish in a restaurant and tell all my friends to try it. 4 Stars - Truely a great recipe that I would proudly serve to guests as is. May tweak a slightly. 3 Stars - So so. Didn't move us either way. Maybe a good basic recipe to build on or it may be be an item that doesn't normally grace our table. That will be stated. I may make again with changes. 2 Stars - Sorry nobody liked it. 1 Star - Don't know what went wrong, but something did. Nobody ate it. No clue what to do. <img < img src= "http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/completedbanner.gif"><img src="http://i42.photobucket.com/albums/e347/Saturn6666/FFFFlag.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/projects/chef3.jpg" alt="Image hosted by Photobucket.com"> <img src="http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <img src="http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/Switzerland-FFF4.gif"> <a href="http://photobucket.com" target="_blank"><img src="http://i12.photobucket.com/albums/a209/tlonghorn/banners/BBQ2.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/BtoBHosts.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/CV.jpg" border="0" alt="Photobucket"> <img src="http://i224.photobucket.com/albums/dd235/MidwestMaven/SpoiledPetbanner.jpg" border="0" alt="Photobucket"><img src="http://i174.photobucket.com/albums/w115/bugh8er/food%20and%20swaps/400035_d7f1b969-m3_1217872626.png" border="0" alt="Photobucket">

View Full Profile