This is a hearty lamb dish that really makes my mouth water! I've served this on wintry nights with homemade bread and a full glass of red wine. It's perfect to get you warmed up and ready for some serious TV watching afterward.
- 1 Package Catelli Brothers Boneless Seasoned Lamb Leg Roast
- 4 tablespoons oil
- 3 tablespoons sugar
- 1 tablespoon salt
- 3 tablespoons flour
- 1 Large onion, sliced
- 1 Parsnip, cut down the middle
- 1 Turnip, thin cuts
- 1 Celery heart, prepared, wide slices
- 4 Large carrots, thick sliced
- 4 New potatoes, quartered
- 1 Package fresh, white mushrooms
- 2 Cups any red wine not worth drinking anymore
- 1 Cup plain old water
- Empty bag of lamb meat and retain the juice from the bag.
- Mix juice with the wine. Set aside.
- In a zip-lock bag, put lamb meat, sugar, salt and flour. Mix together. Then, in a large skillet or stew pot, brown the meat in the oil. Remove pieces and set aside.
- Pre-heat oven to 350 degrees.
- Using a Dutch oven (I like enamel/cast iron), put in parsnip, onions, potatoes, turnip, carrots, celery, mushrooms.
- Lay lamb over the vegetables. Pour juice/wine mixture over the meat and vegetables.
- Leave in oven for two-three hours, but baste the lamb (use a turkey baster) every 40 minutes or so. More if you get bored.
Take lamb out and cut 1/2 inch strips against the grain. Serve with risotto.
What goes nicely with this hearty dish is a good shiraz in the Australian style, not the French/Rhone type.