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What You Need:
(To Serve: 6)
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1 leg of lamb (4 pounds) boned, rolled, and tied
1 teaspoon salt
Pepper to taste
1 tablespoon oil
1 tablespoon butter
3 carrots peeled and quartered.
3 onions, peeled and quartered
1 cup beef broth or bouillon
1 can (16-ounce) lima beans, drained
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Translate this recipe:
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| How To Cook: |
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1. Sprinkle the lamb with the salt and pepper. Combine the butter and oil in a rectangular baking dish.
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2. Cook the lamb in the oil in the microwave oven for 10 minutes on one side, basting with the oil mixture. Turn and cook 10 minutes on the other side, also basting with the oil mixture. Remove the meat and pour off all the fat.
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3. Put the carrots and onions in the container. Add ½ cup of the beef broth. Put the roast on top. Cover with wax paper and cook for 10 minutes more.
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4. Turn the roast over. Cook, covered as before, until the meat is tender and has reached an internal temperature of 160°F.
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5. If either the meat or the vegetables get done first, remove them from the cooking container to a serving dish and keep warm. Add more broth if needed.
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6. Remove the roast, cover with foil and let stand 15 minutes before serving. Add the beans and any remaining broth and cook 5 minutes more.
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7. If the sauce is too thin, remove the vegetables and cook, uncovered, to reduce the liquid. At the last minute, reheat the vegetables in the sauce, if needed.
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8. Surround the roast with the carrots, onions, and lima beans. Pour over the sauce.
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