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Tuesday, June 2, 2015

Lamb Steak W/roasted Potatoes And Carrots

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

  • Servings: 4
  • 4 lamb steaks, about 1/2 to 1 inch thick
  • 1/2 medium onion, sliced in 1 inch pieces
  • 1 1/2 celery ribs, cut into 1 inch pieces
  • 1 cup water
  • 1 1/2 chicken bouillon cubes, crushed
  • salt
  • pepper
  • garlic powder
  • lawry's seasoned salt
  • 6 medium potatoes, peeled
  • 4 carrots, peeled and cut in half
  • 2 packages dry lamb gravy mix

Recipe

  • 1 cut off most of the excessive fat on the edge of the lamb steaks.
  • 2 season both sides of the lamb steak with salt, pepper, garlic powder and lawry's seasoning salt.
  • 3 melt 1tbs butter in a fry pan.
  • 4 over medium to medium high heat, brown both sides of the lamb steaks.
  • 5 about 3 minutes on each side.
  • 6 grease a large roaster.
  • 7 put the onion and celery on the bottom of the roaser.
  • 8 sprinkle the chicken boullion on the bottom of the roaster.
  • 9 add the water.
  • 10 put the lamb steaks in a single layer on top of the onions and the celery.
  • 11 put the carrots along the edges of the pan.
  • 12 put the potaoes in also.
  • 13 salt and pepper the potatoes.
  • 14 bake in a 300 degree oven for 2 1/2 hours; covered.
  • 15 after an hour use a baster to get some juice from the bottom of the pan. squeeze some of this juice over the potatoes and carrots.
  • 16 i like to do this every hour.
  • 17 it gives the potatoes and carrots some of that extra great flavor from the pan drippings.
  • 18 do the following for the gravy.
  • 19 at the end of the 2 1/2 hours, pour about a 1/4 cup of the drippings from the roaster in a saucepan. add the dry gravy mix and 2 cups of water. season with salt and pepper. bring to a boil, mixing often. stir until thckened.
  • 20 serve and enjoy!

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