Pot Roast Of Lamb

Total Time: 3 hrs 30 mins Preparation Time: 1 hr Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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 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 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 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.
• 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 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.