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Boneless Lamb Roast The Democrat and Chronicle Yield: Serves 6 - 8 1 cup parsley leaves 4 medium or 2 large cloves garlic Salt and freshly ground black pepper About 2 Tbsp. extra virgin olive oil 1 boned lamb shoulder (3- to 4-pound), trimmed of surface fat Preheat oven to 300o. Mince parsley and garlic together until quite fine. add a big pinch of salt, some pepper and enough olive oil to make a slurry. Smear this on and into lamb, making sure to get it in every nook and cranny possible. Put lamb in a roasting pan lined with foil (to facilitate cleanup). Roast for about 1½ hours, basting with pan juices every 30 minutes or so. when internal temperature reaches 140o, turn heat to 400o and roast about 10 minutes more, or until internal temperature in 150o and exterior has browned nicely. Let roast sit for about 10 minutes, then carve and serve with some of its juices. |
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Yuban Roast Mimi Wanamaker 3- to 4-pound shoulder roast of beef Instant coffee (Yuban would be good) - enough to pat over roast lightly 1 pkg. Good Seasons Italian Salad Dressing Mix - dry (add no liquid) enough sliced onions to cover top of roast (optional) Pat instant coffee on roast and sprinkle on salad dressing mix. Place thinly sliced onions on top. Wrap roast in tightly sealed aluminum foil, leaving enough space for gravy but air tight. Bake in a slow oven at 300o - approximately four hours. Delicious flavor! Note: I haven't made this in many years but I remember it as very good and without any jittery side-effects. |
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