Recipe#12158

Title: Roast Lamb 04

rec.food.recipes archive

Remove the fell and sprinkle with salt and pepper. Cook in a shallow
 pan for one hour at 350 F, then drain off the fat.  Combine an
 onion, a carrot and a stick of celery, all thinly sliced, with a
 bay leaf and 1-1/2 cups of beer and pour over the roast. Return to
 oven and cook at same temperature for about 2-1/4 hours, basting
 frequently.
 Strain the gravy and thicken. (garnish with cooked pepper, squash
 rings, orange slices and mint jelly.