How to cook Lamb with vegetables

Cooking a lamb roast is a wonderful alternative to pork or beef. In this how to you will learn the method to cooking a delicious lamb roast.

Difficulty: Moderate

Instructions

Things You'll Need:

• 4 lb Lamb roast cubed into 2 inch chunks
• 1/2 cup vegetable oil
• 3 tablespoons flour
• 1 tsp dried thyme crumbled
• 1 tsp salt
• Black pepper ground
• 1/4 cup chopped shallots or scallions
• 1 tsp chopped garlic (finely)
• 3 cups beef stock
• 1 cup peeled, seeded and coarsly chopped tomatoes
• A bundle of parsley sprigs, the white part of a leek and 1 bay leaf tied together
• Large skillet (10"-12")
• Dutch oven or 8 quart casserole dish
• 1 cup roughly chopped onions
• 6 carrots peeled and roughly chopped
• 4 large potatoes peeled and roughly chopped
• 1 small bag of frozen peas
• 1 small bag of frozen green beans
• 2 TBSP finely chopped parsley

1. In the large skillet, bring 2 TBSPs of oil almost to smoking point. Brown the lamb adding more oil as needed. When the lamb is richly browned on all sides, remove them with tongs into the dutch oven. Drain fat from pain and set aside.

2. In a bowl, combine flour, thyme an salt and a few pepper grinding. Toss meat to coat evenly. Put in dutch oven and cook in oven at 500° turning every 8-10 minutes, Or until the chunks are slightly crusted and there is no gummy flour. Remove from oven and set aside. Turn oven tempature down to 325°.

3. In the fat remaining in the skillet, cook the shallots and garlic over a low heat for about 2 minutes, stirring constantly. Pour the beef stock in and bring to a boil, stirrng and scraping the brown bits that cling to the bottom and sides of pan. Add tomatoes and stir once more. Then poor the sauce over the lamb, mixing gently with a spoon. Add the bundle of parsley, leek and bay leaf. Bring to a boil on top of stove, cover tightly, then place in oven to simmer for 45 minutes.

4. Meanwhile, melt 6 TBSPs of butter in large skillet. When foam subsides, add the onions, carrots, potatoes, and cook them over moderate heat for abour 7 minutes or until they are coated with butter and lightly browned. Add peas and green beans, folding in gently.

5. Place vegtables into dutch oven with meat, folding into sauce and continue to simmer for another 20 minutes until the flavors marry. Serve and enjoy!

Tips & Warnings

• Preheat oven tempature to 500°
• Do not overcook the peas.