Mains

Mama’s Lamb Roast

step 1 buy a lamb roast , preferably an Australian lamb roast, remove the netting and trim the fat

step 2  put it in an oiled cast iron skillet

step 3 squeeze the juice of a lemon over the roast, then sprinkle a few tbsp of flour over it

                as mama says :  when you trim the fat off the leg of lamb and rub it with lemon and dredge with flour, it cuts the grease, makes a natural gravy, and freshens the taste…

step 4 roast in the oven using whatever temperature-time method you prefer.  It generally works at about 400 degrees at 20 minutes per pound of meat.

Step 5 enjoy

Serve as you like, or over steamed Basmati rice with yogurt and salad.  You can used the leftovers to make Gormeh Sabzi, Shep’s Pie, or stew.

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One thought on “Mama’s Lamb Roast

  1. ia says:

    bake the lamb roast at 325… slow cooking tastes bettah…
    also, DREDGE is the word… for sprinkling it with flour— after the lemon juice sousing… yo momma

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