Rolled Shoulder of Lamb with Leeks
Ingredients
- 3 lb shoulder of lamb roll approximately 3 lb
- 1 tbsp butter
- 2 tsp cooking oil
- 1 tsp salt
- freshly ground black pepper to taste
- 4 floz meat stock
- 6 floz white wine
- 3 large leeks cut into 10 cm (4 inch) lengths
for the sauce
- 6 teaspoons butter
- 1 tbsp flour
- 8 floz single cream
- 1 tbsp Pommery mustard
- 1/2 tsp salt
- freshly gound black pepper to taste
- 4 slices pastrami approximately 3oz, coarsely chopped
Instructions
- Brown meat in heated butter and cooking oil in a heavy-based saucepan. Season with salt and pepper and add heated stock and wine.
- Place meat in a casserole and bake at 160°C (325°F) gas 3 for 45 minutes per 500 g (1 lb) plus 40 minutes.
- Add leeks 30 minutes before end of cooking time. Remove meat and leeks from casserole and keep warm.
- To prepare the sauce, make a paste from the butter and flour and stir into liquid remaining in casserole.
- When thick and smooth, stir in cream, seasoning and pastrami and heat through.
- Carve the meat into thin slices and serve with the sauce and leeks.
Calories: 451 kcal
Carbohydrates: 10 g
Protein: 35 g
Fat: 28g
Saturated Fat: 14 g
Trans Fat: 1 g
Cholesterol: 160 mg
Sodium: 1005 mg
Potassium: 620 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 1327 IU
Vitamin C: 12 mg
Calcium: 79 mg
Iron: 4 mg