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Source: America's Favorite Food Associations

Heart-Healthy Leg of Lamb Pot Roast
A great meal to have guests over for.
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Serves: 12
Prep Time: 15 minutes
Cook Time: 60 or more minutes
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1 American lamb leg, 5lbs
Non-stick cooking spray
5 carrots, sliced
4 medium potatoes, cubed
3 stalk celery, chopped
3/4 cup chopped onion
2 minced garlic cloves
1 pound mushrooms, sliced
10 1/2 ounces consomme packet
1 cup water
1/2 cup dry red wine
1 teaspoon black pepper
1/4 cup brandy




In a large Dutch oven with cover, spray non-stick coating and brown lamb. Remove lamb from pan and set aside. Add carrots, celery, onion and garlic to pan and cook for 4-5 minutes, stirring. Add mushrooms. Return leg of lamb to pan. Combine consommé with wine, water and pepper. 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.) Place lamb on platter, cover and let stand 10 minutes before serving. Puree vegetables and liquid from pan. Return puree to pan; add brandy and heat sauce. Add water if sauce needs to be thinned. Serve sauce over sliced meat.




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