Lamb Roast The Old-fashion Way (cast Iron Dutch Oven)

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 -5 lbs lamb roast (butt, loin, etc.)
• 5 garlic cloves, peeled
• 1 small onion, thinly sliced
• 2 cups water
• 1 tablespoon kitchen bouquet
• 2 teaspoons black pepper
• 1 teaspoon salt
• 1 tablespoon lard
• 2 tablespoons cornstarch
• 1/2 cup water

Recipe

• 1 pre-heat oven to 350°f.
• 2 melt lard in cast iron dutch oven, or very heavy bottomed pot with lid, over medium high heat.
• 3 salt and pepper all sides of lamb roast.
• 4 when lard just begins to give off smell of being hot, place roast in pot.
• 5 do not move it for a minute or so, then rotate it to brown all sides.
• 6 lay garlic cloves and onion slices around the roast and stir to brown them a bit.
• 7 mix kitchen bouquet into the 2 cups of water.
• 8 pour in the water mixture.
• 9 bring to a boil.
• 10 cover tightly and place in lower portion of the oven.
• 11 roast 1 hour for boneless roast; 1-3/4 hours for bone-in roast.
• 12 half-way through roasting time turn the roast over.
• 13 remove roast from pan and cover to keep hot.
• 14 mix 2 tablespoons cornstarch into 1/2 cup water.
• 15 using a whisk, stir the cornstarch mixture into the pot drippings, breaking up the garlic cloves as you mix.
• 16 bring to a boil, taste and season if needed with salt and/or pepper.
• 17 note: lamb roast made this way is always tender.
• 18 it makes wonderful hot lamb sandwiches!
• 19 the gravy is out of this world!