Boneless Leg of Lamb

Ingredients

• 5-pound boneless leg of lamb, rolled and tied, fat trimmed and saved*
• 1 pound lamb bones
• 2 carrots, washed and evenly diced
• 1 onion, peeled and diced
• 2 stalks celery, washed and diced
• 6 cloves garlic, chopped
• 1 tsp. dried rosemary, ground
• 1 T. salt
• 1 tsp. black pepper
• 1 cup vegetable oil
• 4 cups beef broth
• salt and pepper to taste
• *If your butcher bones and ties the roast, ask for the trimmings

Directions

Preheat oven to 350 F. If the meat has not been trimmed and tied, trimm off excess fat, roll up the roast and tie it with butcher twine. Mix salt, pepper and rosemary in a small bowl or plastic bag. Rub the mixture into meat.
Heat oil over medium flame in large frying pan and brown the roast on all sides, turning with tongs to avoid piercing the the surface. You want to seal in the juices by searing the outside of meat; if the crust is pierced, the juices will be lost. Place the diced and chopped vegetables into the roasting pan with lamb bones and trimmings. Place meat on the mixture and roast until the internal temperature in the thick end reads 135 F. Remove from oven and set aside for 20 minutes in a warm place. Place the roasting pan on the stove top over medium heat and add beef stock. Bring to a boil and continue cooking for about 10 minutes, reducing the volume so the sauce is glossy and thick. Strain sauce* into small saucepan. Return to boil, then add salt and pepper to taste. Slice meat across grain and arrange on a platter. *If you prefer a thicker sauce, mix 1-1/2 T. cornstarch with 3 T. of cold water. Stir mixture into boiling sauce, and cook for three minutes, stirring constantly.

Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
matchlessm@aol.com
Boneless Leg of Lamb