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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