Servings
6 s
Ingredients
- 3 1/2 pounds Lamb; cubed
- 3 tablespoons Rosemary; chopped fresh
- 1/2 teaspoon Pepper
- 2 Cloves garlic
- 1 Onion; chopped
- 14 ounce Chicken broth; defatted
- 3/4 cup dry white wine
- 1 1/2 pounds Button mushrooms
- 1 pound Pearl onion
- 12 small Carrot
- 1 tablespoon Lemon juice; fresh
- Rosemary sprigs; for garnish
Directions
- Preheat oven to 500F.
- Remove any gristle from lamb.
- Arrange in a single layer in the bottom of a large roasting pan.
- Sprinkle with rosemary, pepper, and garlic.
- Roast uncovered until meat is well browned, about 30 minutes.
- Stir in chopped onion, broth, and wine, scraping up and incorporating brown particles from pan.
- Reduce oven temperature to 375F.
- Cover and bake one hour.
- Add mushrooms, onions, and carrots.
- Bake until vegetables are tender, about 40 minutes.
- (Add stock if liquid reduces too much.
- ) Remove from oven.
- Remove meat and vegetables from pan and keep warm.
- Skim fat from pan juices.
- Place pan on stove over high heat.
- Add cream to pan and boil, stirring constantly until sauce thickens.
- Remove from heat.
- Pour sauce into warm serving plates, spoon lamb and vegetables on top, drizzle with lemon juice, and garnish with rosemary.
- Recipe by: Delicious Decisions/tpogue@idsonline.com Posted to recipelu-digest Volume 01 Number 399 by Terry Pogue