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Roast Lamb
Shoulder |
INGREDIENTS: |
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1 large clove garlic, minced
1 tablespoon all-purpose flour
2 teaspoons salt
dash pepper
1 tablespoon lemon juice
1 lamb shoulder roast, boneless, about 3 - 4 lbs
Gravy:
Reserved meat juices
Water
3 tablespoons flour
1/2 cup cold water |
DIRECTIONS: |
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1. |
Combine minced garlic, flour, salt, pepper, and lemon juice and rub
all over roast. Place lamb on large sheet of heavy duty foil. Wrap
and secure edges of foil. Place wrapped roast in a shallow roasting
pan. |
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2. |
Roast at 425 degrees for 3 hours. Open foil the last 30 minutes of
roasting. Remove meat to a platter. Pour pan juices into a 2 cup
measuring cup and add water to make 1 3/4 cups. |
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3. |
Transfer meat juices to a saucepan and place over medium heat. Put 3
tablespoons of flour in a small bowl. Stir in 1/2 cup cold water.
Pour into the meat juice mixture. Cook, stirring constantly, until
thickened. |
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Source: Southernfood.about.com |
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