Roast Boned Shoulder of Lamb

Recipe Description

Recipe Ingredients

5 lb. Shoulder of lamb, boned and rolled
1 clove garlic, crushed
2 teaspoons salt
1 teaspoon fresh black pepper
¼ teaspoon ginger
½ teaspoon dry mustard
1 teaspoon chili powder
2 teaspoons lemon juice
2 tablespoons caraway seed
1 cup condensed tomato soup
2 tablespoons flour
½ cup dry sherry
2 tablespoons water
kitchen bouquet

Instructions

The night before mix all seasonings in small bowl with the garlic and rub into the lamb. Cover well and refrigerate. To roast; sprinkle meat with lemon juice, roll in a caraway seeds; roast in 500° oven for 20 minutes. Reduce heat to 300°, pour over it the tomato soup, diluted with wine and roast basting constantly for 2 to 2 ½ hours. If it browns too quickly, cover. When the roast is tender or 185 on meat thermometer, remove all liquid from pan, skim off fat, add enough soup stock or water to make 2 cups, thicken with flour blended with water. Season, add a dash of kitchen bouquet and cook 5 minutes. Serves 8.