Pot Roast Leg Of Lamb Recipe
Ingredients
| 4—5 lb leg of lamb | ||
| Butter | 1/4 Cup (16 tbs) | |
| 1/2 clove garlic, crushed with 1/2 teaspoon salt (optional) | ||
| Parsley | 1 Tablespoon, chopped | |
| White wine | 1/2 Cup (16 tbs) | |
| Salt | To Taste | |
| Black pepper | 1 To taste | |
| 10 small new potatoes, peeled, or 1 can potatoes | ||
| Bunch of baby carrots, or 1 can whole carrots | ||
| Frozen peas | 1 Cup (16 tbs), cooked, shelled | |
| 1 cup shelled baby lima beans, or 1 package frozen lima beans, cooked | ||
| Sugar | 1 Teaspoon | |
| Flour | 1 Tablespoon | |
| Light cream | 6 Tablespoon | |
| Shank bone of lamb | ||
| Onion | 1 (For stock) | |
| Celery stick | 1 (For stock) | |
| Carrot | 1 (For stock) | |
| Peppercorns | 6 (For stock) | |
| Salt | To Taste (For stock) | |
Directions
For stock, place shank bone of lamb in a saucepan with remaining stock ingredients and add water to cover.
Put lid on pan and simmer 2 hours or until stock is very concentrated.
Strain.
Trim any skin and fat from leg of lamb.
Cream butter in a bowl with a wooden spoon and work in garlic and parsley; spread over lamb and leave 15 minutes.
Then place in a large flameproof casserole, cover, and cook over gentle heat for 30 minutes.
Shake the casserole occasionally to prevent lamb sticking.
At the end of this time the meat should have changed color from pink to grey but should not be brown.
Set oven at moderately hot (375°F).
Add wine to casserole and simmer gently, uncovered, until reduced by one-third.
Add 1/2 cup of stock from shank bone and season.
Cover and roast in heated oven for 1—1 1/2 hours or until meat is very tender.
Watchpoint: check meat after 30 minutes' cooking.
If the casserole is made of cast iron, as opposed to flameproof earthenware, you will probably need to lower oven heat to 325°F because the meat should cook gently.
If vegetables are fresh, add potatoes and carrots to the pan at this point, 1 hour before end of cooking time, and peas and beans 30 minutes before end of cooking.
Strain and reserve gravy from casserole, leaving meat and vegetables or, if canned or frozen ones are used, add vegetables at this point.
Turn oven to low, add sugar to casserole, cover and keep hot in oven.
For sauce, skim fat from cooking liquid, mix with flour and stir back into liquid.
Heat in a small pan, stirring, until boiling; simmer 2-3 minutes.
Add cream and reheat.
Taste for seasoning.
Arrange meat on a platter, surrounded by some of the vegetables and spoon over a little sauce.
Spoon rest of sauce over remaining vegetables and serve separately.
Put lid on pan and simmer 2 hours or until stock is very concentrated.
Strain.
Trim any skin and fat from leg of lamb.
Cream butter in a bowl with a wooden spoon and work in garlic and parsley; spread over lamb and leave 15 minutes.
Then place in a large flameproof casserole, cover, and cook over gentle heat for 30 minutes.
Shake the casserole occasionally to prevent lamb sticking.
At the end of this time the meat should have changed color from pink to grey but should not be brown.
Set oven at moderately hot (375°F).
Add wine to casserole and simmer gently, uncovered, until reduced by one-third.
Add 1/2 cup of stock from shank bone and season.
Cover and roast in heated oven for 1—1 1/2 hours or until meat is very tender.
Watchpoint: check meat after 30 minutes' cooking.
If the casserole is made of cast iron, as opposed to flameproof earthenware, you will probably need to lower oven heat to 325°F because the meat should cook gently.
If vegetables are fresh, add potatoes and carrots to the pan at this point, 1 hour before end of cooking time, and peas and beans 30 minutes before end of cooking.
Strain and reserve gravy from casserole, leaving meat and vegetables or, if canned or frozen ones are used, add vegetables at this point.
Turn oven to low, add sugar to casserole, cover and keep hot in oven.
For sauce, skim fat from cooking liquid, mix with flour and stir back into liquid.
Heat in a small pan, stirring, until boiling; simmer 2-3 minutes.
Add cream and reheat.
Taste for seasoning.
Arrange meat on a platter, surrounded by some of the vegetables and spoon over a little sauce.
Spoon rest of sauce over remaining vegetables and serve separately.
Chef
