IngredientsEdit

• 5 lbs lean leg of fresh American lamb
• 5 carrots, sliced
• 4 med potatoes, cubed
• 3 stalks celery, chopped
• ¾ cup chopped onion
• 2 cloves garlic, minced
• 1 lb mushrooms, sliced
• 10½ oz can of consommé, low sodium
• 1 cup water
• ½ cup dry red wine
• 1 tsp black pepper
• ¼ cup brandy

Directions Edit

1. In a large Dutch oven with cover, spray non-stick coating and brown Lamb. Remove Lamb from pan and set aside.
2. Add carrots, celery, Onion and garlic to pan and cook for 4–5 minutes, stirring. Add Mushrooms.
3. Return leg of Lamb to pan.
4. Combine consommé with wine, water and pepper.
5. Pour into pan, cover and roast Lamb at 325 degrees F for 17–20 minutes per pound until rare at 140 degrees, internal temperature, or to desired doneness. (Note, the roast will continue to cook once it is removed from the oven.)
6. Place Lamb on platter, cover and let stand 10 minutes before serving.
7. Puree vegetables and liquid from pan.
8. Return puree to pan; add brandy and heat sauce. Add water if sauce needs to be thinned.
9. Serve sauce over sliced meat.

Nutrition Info Edit

Fat: 15g , Calories: 463 , Cholesterol: 168 mg , Sodium: 220 mg