Pot Roast of Lamb

  • Yield: 8 servings


1-- shoulder of lamb (5 1/2-pounds)
1/4cup lemon juice
2tablespoons butter
1-- (10 1/2-ounce) can beef broth
-- Water
1-- bay leaf
2pounds new potatoes (about 12)
8medium onions, peeled
2tablespoons flour
1/4cup cold water
1/2cup fresh mint, chopped
1cup onion, chopped
1/2cup parsley, chopped
1 1/2teaspoons salt
1teaspoon dried basil
1/2teaspoon dried marjoram
2-- garlic cloves


  1. Wipe lamb with damp towels.  Trim off excess fat.  Spread lamb flat on a board and pound with a mallet to make an even thickness.  Pour lemon juice over the lamb.
  2. To prepare the filling.  Combine filling ingredients and mix well.  Spread evenly over lamb.  Roll up lamp and tie the roll with string.  Brown the lamb in butter in a Dutch oven (about 25 minutes).  Spoon off excess fat.  Pour beef broth into a 2 cup measure.  Add water to make 1 1/2 cups.  Add to the lamb and bring to a boil.  Add bay leaf, reduce heat and simmer for 1 1/2 hours.  Add the potatoes and onions.  Simmer 40 minutes.  Remove lamb and vegetables to a serving platter and put in a warm oven.  Skim fat from cooking liquid.  Measure the liquid and add enough water to make 1 3/4 cups.  Mix the flour with the cold water until smooth.  Stir flour into the pan liquid.  Bring to a boil, stirring as it heats.  Add the chopped mint, reduce heat and simmer for 3 minutes.  Spoon some of the gravy over the lamb and pass the rest.


Recipe reprinted with permission from The Junior League of Tulsa’s Cook’s Collage(Tulsa, Oklahoma, 1978).