Lamb Roast

As most of you know, Hubby and I have been married more than 50 years now. One of the first recipes that I cooked for us was a lamb roast. Hubby has absolutely loved it ever since. So I surprised him and roasted it today for dinner.

My SIL gave me “The Children’s Hospital of Buffalo Cookbook” for my bridal shower gift in spring of 1967. I knew nothing about Buffalo at that time so it is amusing to me that I now live near Buffalo. It was the first cookbook I got and I have used it all these years. It fell apart but I still use the recipes that I learned to love and that taught me to cook. I had no idea how to cook or bake when I said “I do”.

So today’s dinner recipe is in that book for Lamb Pot Roast. However from the first time I cooked it, I roasted it in the oven and tweaked the recipe a little bit to accommodate that. Here are the ingredients:

1 leg of lamb
Oil
2 tsps. salt
1 tsp. of oregano
1/2 tsp of pepper
1 minced garlic clove
1 can of beef consomme
1 small can of tomato sauce

I brush the lamb with some oil. Then I sprinkle it with the salt, oregano, and pepper. I mix the rest of the ingredients in a bowl and pour just enough to wet the roast on it. Then I pour the rest of the sauce into the pan. I roasted it at 325 degrees for about 2 hours. I baste the roast every 25 minutes or so. This roast was a small one- about 3 lbs. and only had a small bone. It cooked to medium. You can thicken the gravy but it was thick enough for us tonight. I always put some little potatoes in for Hubby. He loves them with the sauce spooned on them. We both love the sauce spooned on a slice of lamb. It was so delicious and tender tonight.

The pics show the roast resting for a few minutes after I took it out of the pan. The other pic is of the pan with the potatoes and sauce still in it.

Did you cook a favorite for dinner tonight?