Potroast Leg of Lamb (Carol)

Ingredients

• 1.leg or shoulder of lamb
• 2.oil, for browning
• 3.2 onion, chopped
• 4.2 garlic, crushed
• 5.2 tablespoon flour
• 6.0.5 cup tomato puree
• 7.1 tablespoon brown vinegar
• 8.2 bay leaves
• 9.1 cup beef stock, made from 1 stock cube
• 10.2 tablespoon brown sugar
• 11.1 tablespoon Worcestershire sauce
• 12.1 teaspoon mixed herbs
• 13.1.5 teaspoon salt
• 14.black pepper, freshly ground
• 15.new potatoes, small, whole; optional
• 16.baby carrots, whole; optional
• 17.250 gram mushrooms, sliced
• 18.2 tablespoon cornflour, mixed with a little stock for thickening; optional

Method

1. 1.Trim a leg or shoulder of lamb.
2. 2.Brown gently on both sides in oil in a large, heavy roaster with lid. Remove.
3. 3.In the same pan brown 2 chopped onions. Crush in 2 cloves garlic.
4. 4.Stir into the pan 2 tablespoons of flour.
5. 5.Add the tomato puree, brown vinegar, bayleaves, beef stock, brown sugar and Worcester sauce. Bring to the boil.
6. 6.Return the meat to the roaster and sprinkle with mixed herbs, salt and freshly ground pepper.
7. 7.Cover securely and bake at 300°F (180°C) for 1½ hours.
8. 8.Turn and bake another ½ hour. It should now be nearly done.
9. 9.You may add small new potatoes and whole baby carrots at this stage, if desired.
10. 10.Cook for a further ¾ hour.
11. 11.Add 250 g fresh, sliced mushrooms. Cook until done.
12. 12.If necessary thicken gravy with 2 tablespoons cornflour mixed with a little stock.

Notes

• Recipe attributed to Carol.