Name: Lamb Pot Roast
Yield: Makes 4 to 6 Main-Course Servings
Ingredients: 4 cups chicken broth, lamb broth, or water, or as needed; 1 large onion, chopped; ½ cup dry white wine; 1 turnip, peeled and thinly sliced; Pepper; 1 boned half lamb shoulder, about 4 pounds; 3 cloves garlic, minced and then crushed with the flat side of the knife; Bouquet garni; 2 tablespoons finely chopped fresh parsley; 2 teaspoons finely chopped fresh marjoram (optional); Salt; 1 carrot, peeled and thinly sliced

Preparation info

Makes
4 to 6
Main-Course Servings

Difficulty
Medium

Appears in

Cooking

By James Peterson

Published 2007

About

Here we use the shoulder to make a delicious pot roast. The pot roast is tied up into a spherical shape, what the French call en ballon.

Ingredients

1 boned half lamb shoulder, about 4 pounds
½ cup dry white wine
3 cloves

Method

Spread the shoulder out on the work surface with the “inside” up, as shown. Scatter the garlic, parsley, and marjoram over the lamb. Season with salt and pepper and roll and tie into a balloon shape.

Preheat the oven to 375°F. Put the carrot, onion, and turnip in a pot just lar

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Ingredients

Method

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