Recipe#12155
Title: Roast Lamb
From: amanda@gate.netNewsgroups: rec.food.recipes
Subject: Bavarian Lamb or Mutton Roast with Mustard
Date: 19 Nov 1995 05:58:06 -0700
Message-ID: <48n9ku$qtq@mack.rt66.com>
BAVARIAN LAMB OR MUTTON ROAST WITH MUSTARD
1 leg of lamb or mutton, boned and rolled (4 to 5 pounds)4 or 5 slices of bacon, cut in strips
3 tablespoons hot or sweet mustard, or as needed
Salt
3 tablespoons butter or bacon fat
1 onion, minced
1 carrot, sliced
1 knob celery or 2 stalks celery, sliced
1 parsley root, sliced (optional)
1 leek, sliced (optional)
1 to 2 cups water or lamb stock
1 tablespoon flour or 2 teaspoons cornstarch dissolved in a
little cold water
2 to 4 tablespoons sour cream
3 to 4 tablespoons white wine
This roast should be rolled and tied securely with
string. You or the butcher should lard it well with thin
matchstick strips of bacon. Spread all sides of meat with
mustard and sprinkle with salt. Place in a glass or earthen
ware bowl, cover with foil or waxed paper and refrigerate 3
to 4 days.
Preheat oven to 350 degrees. Heat fat in a roasting pan and brown
meat, using string handle for turning. This should take about 16
minutes. When meat is golden brown all over remove it and add
vegetables to pan. Saute 3 or 4 minutes over low heat and return
meat to pan, placing on top of vegetables. Place meat in oven and
add liquid to pan. Allow 20 to 25 minutes roasting time per pound,
basting meat frequently with pan juices and adding more liquid if
necessary. When meat is done, remove to a heated platter. Bring pan
juices to a boil, in roasting pan, on the stove, scraping coagulated
juices into gravy with a wooden spoon. Strain into a clean saucepan
and skim off excess fat. To thicken the sauce, stir in either flour
or cornstarch, dissolved in a little cold water. Simmer sauce until
smooth and thick. Stir in sour cream until smooth and simmer a few
minutes. Season sauce with salt and wine. You can also thicken
sauce by blending flour into sour cream before adding mixture to
sauce.