French Roast Lamb

Total Time: 1 hr 57 mins Preparation Time: 30 mins Cook Time: 1 hr 27 mins

Ingredients

• Servings: 6
• 1 (5 lb) lamb rib roast
• 2 garlic cloves, thinly sliced
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1/2 cup chopped onion
• 1/2 cup chopped carrot
• 2 parsley sprigs
• 2 tablespoons all-purpose flour
• 1 tablespoon chopped parsley
• 1 tablespoon salt
• 1/8 teaspoon pepper
• 1/4 cup butter or 1/4 cup margarine, melted
• chopped parsley
• 2 cups chicken stock
• 3 lbs medium potatoes, pared and sliced thin
• 1 cup chopped onion

Recipe

• 1 preheat oven to 425 degrees f.
• 2 wipe lamb roast with damp paper towel and rub the outside of the lamb with the slices of garlic.
• 3 combine 1 1/2 teaspoons salt and 1/4 teaspoon pepper and rub over lamb to coat well and insert garlic slivers where possible in crevices in bone.
• 4 place the lamb, fat side up, in a large shallow roasting pan on top of 1/2 cup chopped onion, 1/2 cup chopped carrots and 2 parsley sprigs and roast uncovered for 1 hour.
• 5 remove from the pan and pour off most of the fat, leaving about 1 tablespoon in pan, stir 2 tablespoons flour into pan and gradually stir in 1 1/2 cup of chicken stock into flour mixture until well combined and smooth.
• 6 bring to the boil then reduce heat to a simmer, stirring to dissolve browned bits for about 2 minutes, strain gravy through strainer into saucepan, discarding vegetables.set gravy aside to reheat later and return lamb to roasting tray.
• 7 gently toss sliced potatoes with 1 cup chopped onion and 1 tablespoon chopped parsley, 1 tablespoon salt and 1/8 teaspoon pepper to mix well, arrange around roast and heat remaining chicken stock to boiling and pour over potatoes, brush potatoes with melted butter.
• 8 reduce oven temperature to 400 degrees f, then roast lamb 45 minutes to 1 hour longer, reheat the gravy and serve with lamb and potatoes.