Thursday, August 25, 2016

Vini's Lamb Roast


  • Servings: 6
  • 3 pounds lamb loin roast
  • 1 1/2 teaspoons caraway seed
  • 1 teaspoon ground black pepper
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons ground sage
  • 1/2 teaspoon browning sauce
  • 2 tablespoons cornstarch


  • preheat oven to 325 degrees f (165 degrees c).
  • in a small bowl combine the caraway seeds, black pepper, salt and sage. rub mixture all over the lamb. place lamb into a shallow roasting pan and bake, uncovered until and internal temperature of 145 degrees f (63 degrees c) is reached, about 30 minutes per pound.
  • remove roast from pan, set aside and cover. pour pan drippings into a measuring cup and add enough water to equal 2 cups. pour into a small saucepan and stir in the browning sauce and cornstarch. cook over low heat, stirring constantly, until mixture is smooth. raise heat and bring to a boil. cook until thickened. serve alongside the lamb roast.

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