Easy Lamb Pot Roast
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Lamb Pot Roast

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Lamb Pot Roast

Chef's Note: This is one of the great recipes of the world. It is also called "French Country Lamb" and it is always served well done.

Ingredients:

1 Leg of Lamb with Shank Removed

Water to cover

3 onions

15 baby carrots

4 diced celery stalks

1 tbsp. marjoram

1 tsp. MSG

2 tsp. Garlic Powder

1 tbsp. brown sugar

2 cups of port wine

1 tsp. ground cloves

Directions:

Have butcher cut off Lamb Shank.

Rinse lamb pieces thoroughly. The oils in a lamb skin can leave an unpleasant taste if the lamb is butchered carelessly.

Put butt end of Leg of lamb in a large pot with all other ingredients.

Cook for 2-3 hours until the meat starts to fall off the bone.

Remove vegetables and some liquid from pot roast and blend on high. In short, you are using the vegetables instead of flour as a thickener. Return the thickened gravy to the pot and serve with Cumberland Sauce.

Cumberland Sauce

1/2 cup blackberry jam

1 small box raisins

1 cup Port Wine

2 tbsp. brown Sugar

1 tsp. Corn Starch mixed with 2 ounces of water

2 tsp. Marjoram

1 tsp. Garlic Powder

1 tsp. ground cloves

Sauce Directions

Put all the ingredients together in a covered pot and simmer for 2-3 minutes stirring constantly

Sauce Directions

Put all the ingredients together in a covered pot and simmer for 2-3 hours, until the lamb is very tender and almost falling off the bone.

Then remove the liquid and the vegetables from the pot and blend on high. Then return liquid to pot.