Roasted Lamb Shoulder

1. 1

   Remove the fell (tissue-like covering) from roast with a sharp knife. Rub surface of roast with garlic and olive oil; sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Place roast in a large Dutch oven; cover and bake at 350u00b0 for 1 hour, turning occasionally. Skim fat from pan drippings; discard fat.

2. 2

   Combine water, Worcestershire sauce, onion, remaining salt, and pepper; pour over roast. Cover and bake 1 hour or until tender.

3. 3

   Transfer roast to a warm serving platter, and keep warm. Reserve pan drippings.

4. 4

   Combine flour and small amount of water to form a smooth paste. Combine flour mixture and pan drippings in a small saucepan. Cook over medium heat, stirring constantly, until thickened and bubbly. Serve gravy with roast.

* Per serving · 4 servings · Values may vary.

No additional tips available.