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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (5- to 6-pound) lamb shoulder roast |
1 clove garlic, halved |
2 tablespoons olive oil |
1 teaspoon salt, divided |
3/4 teaspoon coarsely ground black pepper, divided |
2 cups water |
1 tablespoon worcestershire sauce |
1 medium onion, chopped |
2 tablespoons all-purpose flour |
Directions:
1. Remove the fell (tissue-like covering) from roast with a sharp knife. Rub surface of roast with garlic and olive oil; sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Place roast in a large Dutch oven; cover and bake at 350° for 1 hour, turning occasionally. Skim fat from pan drippings; discard fat.
2. Combine water, Worcestershire sauce, onion, remaining salt, and pepper; pour over roast. Cover and bake 1 hour or until tender.
3. Transfer roast to a warm serving platter, and keep warm. Reserve pan drippings.
4. Combine flour and small amount of water to form a smooth paste. Combine flour mixture and pan drippings in a small saucepan. Cook over medium heat, stirring constantly, until thickened and bubbly. Serve gravy with roast.
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