Roast Shoulder Of Lamb

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Makes 6 servings.

Ingredients

  • 1 shoulder of lamb (4 to 41/2 lb.)

  • 1 c. sliced carrot

  • 1 tsp. salt

  • 1 tsp. dried rosemary

  • 1/8 tsp. pepper

  • 2 Tbsp. butter or margarine, melted

  • 1 c. sliced onion

Method

  1. Preheat oven to 350 F.

  2. Wipe meat with damp paper towels.

  3. Rub surface with salt and pepper.

  4. Layer onion and carrot in shallow roasting pan.

  5. Sprinkle with rosemary.

  6. Add lamb.

  7. Pour butter over meat; pour 1/2 cup water in pan.

  8. Roast, basting every 30 minutes with 1/2 cup water, for 2 1/2 hours with a meat thermometer at 180 F.

  9. Remove lamb to heated platter.

  10. Serve with mint sauce.

Courtesy of member Nancy Jean Moser, House of Lancaster Cookery Book, 1986