|Our stovetop Lamb Roast|
Pardon us for being a little heat sensitive here in Florida.
Summer may be over according to the calendar, but Mr. Sun is still blazing away through the ever-thinning ozone layer.
So turning on the oven just doesn’t seem like a bright idea.
Still, we love good roast any time of year and we love lamb any day of the week. Luckily, stove-top roasting is one of our favorite cooking methods.
In addition to keeping the house cooler, it has one big advantage over oven roasting: The gravy makes itself, and it’s deliciously intense.
It’s also really, really easy.
Here’s how we do it:
Stove Top Lamb Roast
1 lamb roast (bone-in or boneless, your choice) 4-5 pounds
1 cup dry white wine
2 cups chicken broth
3 bay leaves
two carrots, chopped
two stalks celery, chopped
one medium onion, chopped
3 cloves garlic
more ground coriander
Trim the tough membrane off the roast but leave a little fat
Heat the roasting pan with enough oil to coat the bottom. (Note: The pan must have a tight-fitting cover.)
Add and saute the onion, carrots, celery and garlic
Season with salt, pepper and freshly ground coriander
When the vegetables start to brown, turn the heat up to medium high and place the lamb in the pan fat-side down.
Season the meat with salt, pepper and more ground coriander. Turn after about five minutes.
Brown the other side of the meat about the same time, then add the wine and chicken broth.
There should be enough liquid to cover about a third of the meat. If not, add water or more broth.
Add the bay leaves.
Turn the heat to a medium simmer and cover the pan.
That’s it. Just let it cook until it’s done to your liking. Figure 20 minutes a pound for medium-well. Just be careful not to turn the heat up too high. Slow roasting means tender, more evenly done meat — just as in the oven.
Skim the liquid and serve as gravy.
Serve with bulgur pilaf and Armenian salad for a real old-fashioned Sunday dinner any day of the week.
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