Pot Roast Of Lamb Recipes

Steps:

• 1. Wipe lamb with damp paper towels. Trim excess fat. Spread flat on board; pound with mallet on board to make even thickness. Pour lemon juice over lamb to cover completely. Filling: In bowl, combine chopped onion, parsley, salt, basil, marjoram and garlic; mix well.
• 2. Spread onion-parsley mixture evenly over lamb to within 1 inch of edge all around. Starting at short side, roll up; tie roll and string at 2-inch intervals to secure. If necessary, close ends with toothpicks. Slowly heat the butter in an 8-quart Dutch oven.
• 3. 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.
• 4. 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).
• 5. 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.
• 6. Stir into pan liquid; bring to boiling, stirring. Add chopped mint. Reduce heat, and simmer 3 minutes. Spoon some mint gravy over meat, and pass the rest. Garnish serving platter with lemon slices and fresh mint leaves, if desired.

Steps:

• Trim off excess lamb fat, open out shoulder and rub flesh with some of the lemon juice, sprinkle with salt and pepper and 1/2 tsp of the oregano. Form into a roll and tie securely with string.
• rub outside of meat with more lemon juice,salt pepper and oregano.
• heat oil in heavy based pan and brown meat on all sides. Reduce heat and add remaining lemon juice, garlic and oregano.
• cover tightly and simmer over low heat for 21/2 hours or till meat is tender, turn meat occasionally during cooking.
• remove string and slice to serve. Pour juices into a bowl and serve separately.

Steps:

• 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.