Braised Lamb Loin

Ingredients

• Servings: 8
• 3 tablespoons vegetable oil
• 1 (5 pound) boneless lamb loin roast
• 3 cups chopped onion
• 5 carrots, chopped
• 1 (12 fluid ounce) can or bottle
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1 bay leaf
• 4 whole cloves

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs 20 mins

Ready Time: 2 hrs 30 mins


• preheat an oven to 350 degrees f (175 degrees c).
• heat vegetable oil a heavy pot or dutch oven over medium-high heat. sear lamb in hot oil until brown on all sides, about 10 minutes. remove roast from pot.
• drain all but about 3 tablespoons grease from pot. cook and stir onion and carrots until softened, about 5 minutes.
• stir , salt, pepper, bay leaf, and cloves into the onion mixture.
• return lamb roast to the pot and cover.
• bake in the preheated oven until lamb is tender and no longer pink in the center, about 2 hours.
• transfer roast to a platter and cover loosely with aluminum foil. remove bay leaf from vegetables.
• pour the and vegetable mixture from the dutch oven into a blender, filling the pitcher no more than halfway full. hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the vegetables moving before leaving it on to puree until smooth.
• bring pureed sauce to a boil in a saucepan over medium-high heat until thickened, stirring often, about 5 minutes. spoon sauce over lamb roast to serve.