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Ingredients
- 4 lb Saddle, rack, shank or possibly sirloin lamb roast
- 1/2 stalk minced celery/carrot
- 1 x Coarsely minced onion
- Â Â Salt and pepper to taste
- 1/2 c. Dry bread crumbs
- 2 x -3 Tbsp. chopped parsley
- 1 x -2 chopped cloves garlic
- 2 Tbsp. Melted butter or possibly margarine
Directions
- Trim excess fat off meat and score any remaining fat so heat can penetrate.
- Liberally salt and pepper meat all over. Insert a meat thermometer in the thickest part of meat, not touching bone. Put the onion, celery and water in a heavy, lidded casserole and place the roast on top, fat side up. About 2 1/2 hrs before serving, for well done or possibly when temp reaches 170 degrees, put roast in a preheated 375 degree oven. MEdium lamb is 160 degrees and rare is 140 degrees. A sirloin or possibly shank roast will take about 30 min per lb. for well done. For a saddle or possibly rack, about 20 min per lb..
- Check on roast 2-3 times during cooking, adding water is needed and degreasing pan juices. When the meat is tender, combine bread crumbs, parsley, garlic and butter. Press crumbs over top surface of roast and return to oven in a shallow pan to brown about 10 min. Slice meat after letting it stand 5 min in a hot place. Use bread crumbs which fall off for garnish. Meanwhile, remove all the fat from the pan juices and strain juices. Reheat the sauce and serve in warm sauce boat along with sliced meat, garnished with sprigs of parsley and slices of sauteed pineapple.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 212g | |
| Calories 468 | |
| Calories from Fat 230 | 49% |
| Total Fat 26.12g | 33% |
| Saturated Fat 15.3g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 583mg | 24% |
| Potassium 369mg | 11% |
| Total Carbs 50.53g | 13% |
| Dietary Fiber 4.8g | 16% |
| Sugars 8.0g | 5% |
| Protein 9.18g | 15% |
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