Texas-Style Lamb Roast Recipe
Ingredients
| Lamb shoulder | 7 6 Pound, trimmed | |
| Garlic | 3 Clove (5gm) | |
| Flour | 1/2 Cup (16 tbs) | |
| Rosemary | 1 Teaspoon, crushed | |
| White wine | 2 Cup (16 tbs) | |
| Onions | 12 Small | |
| Potatoes | 12 Small | |
| 3 med. carrots, cut in 1-in. pieces | ||
| 3 stalks celery, cut in 1-in. pieces | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Pierce lamb; insert garlic.
Combine salt, pepper and flour; dredge lamb in mixture.
Combine rosemary and wine; marinate lamb in wine mixture for 3 hours.
Place vegetables in roasting pan; place lamb over vegetables, skin side up.
Pour marinade over lamb.
Add water to marinade to cover pan bottom, if necessary.
Preheat oven to 375 degrees.
Bake, cov- ered, until fork-tender, or for 2 hours, basting twice.
Remove from oven; bone lamb.
Return to oven; brown lightly.
Make gravy from pan drippings, if desired.
Combine salt, pepper and flour; dredge lamb in mixture.
Combine rosemary and wine; marinate lamb in wine mixture for 3 hours.
Place vegetables in roasting pan; place lamb over vegetables, skin side up.
Pour marinade over lamb.
Add water to marinade to cover pan bottom, if necessary.
Preheat oven to 375 degrees.
Bake, cov- ered, until fork-tender, or for 2 hours, basting twice.
Remove from oven; bone lamb.
Return to oven; brown lightly.
Make gravy from pan drippings, if desired.
Chef
