Roasted lamb

DSC_0009.jpgMy roasted lamb. Part of it is for dinner, and part of it will be for shepherd's pie in a few days. You know, shepherd's pie is not supposed to be made with ground beef. If it was, it would be called cowherd's pie. Anyway...

4.75 lb. lamb roast

Preheat oven to 350°F.

Trim the excess fat from the lamb roast. Season with salt, pepper, and garlic powder. Put into a roasting pan.

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Roast for 20 minutes. Add 1 cup of water to the pan. Drizzle a small amount of soy sauce over the roast. Continue to roast. Cook until the internal temperature is 130°F, around 1 hour to 1:15.

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When done, remove the roast from the pan and let the roast rest for 20 minutes.

Keep the juices in the roasting pan as they will be used to make gravy. Strain the pan juices if necessary.

1.7 oz. (by weight) all-purpose flour
16 oz. water

Mix the water and flour together, add to the pan juices to make gravy. Heat over medium heat stirring constantly. Heat for at least three minutes after it reaches a simmer. Add a little soy sauce. The gravy is an essential part of the shepherd's pie.

Another good use for leftover roasted lamb is rosemary lamb pita with tzatziki.