Glazed Lamb Pot Roast

Total Time: 2 hrs 25 mins Preparation Time: 15 mins Cook Time: 2 hrs 10 mins

Ingredients

• Servings: 6
• 12 cloves garlic
• 1 (2 1/2 lb) leg of lamb
• 12 small fresh rosemary
• 3 tablespoons olive oil
• 12 shallots, peeled
• 2 lbs potatoes, cut into chunks
• 1 1/2 lbs parsnips, cut into large chunks
• 1 1/2 lbs carrots, cut into chunks
• 1 1/4 cups red wine
• 3 tablespoons honey
• 2 tablespoons soy sauce
• 2 teaspoons flour
• 2 cups lamb stock or 2 cups beef stock
• salt (to taste)
• pepper (to taste)
• fresh rosemary (to garnish)

Recipe

• 1 preheat oven to 375 degrees f.
• 2 peel 3 of the garlic cloves and slice; make slits all over the meat and insert slices of garlic and small sprigs of rosemary; season well with salt and pepper.
• 3 heat the oil in a large flameproof casserole or roasting pan and add the shallots; cook, stirring occasionally, until they begin to turn golden.
• 4 add the potatoes, parsnips, carrots, and remaining unpeeled cloves of garlic; stir to coat in the oil; season with salt and pepper.
• 5 place the lamb on top and pour half of the red wine on the lamb.
• 6 cover the pan well and bake for 1 hour, basting occasionally with any pan juices.
• 7 combine the honey and soy sauce thoroughly; after the first hour of cooking, pour the honey mnixture over the lamb and baste.
• 8 return the lamb to the oven and bake, uncovered for 1-1 1/2 hours more or until the meat is cooked and the vegetables are tender, basting the meat and vegetables occasionally.
• 9 remove the roast and the vegetables from the pan and allow to rest for 10-15 minutes before carving, but keep the vegetables warm.
• 10 place the cooking pan on the stove, stir in the flour and cook for 1 minute.
• 11 blend in the stock and remaining wine; bring to a boil and adjust the seasoning.
• 12 place roast on platter with vegetables, garnished with rosemary sprigs, if desired.