- 1 (5- to 6-pound) lamb shoulder roast
- 1 clove garlic, halved
- 2 tablespoons olive oil
- 1 teaspoon salt, divided
- 3/4 teaspoon coarsely ground black pepper, divided
- 2 cups water
- 1 tablespoon Worcestershire sauce
- 1 medium onion, chopped
- 2 tablespoons all-purpose flour
How to Make It
Remove the fell (tissue-like covering) from roast with a sharp knife. Rub surface of roast with garlic and olive oil; sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Place roast in a large Dutch oven; cover and bake at 350° for 1 hour, turning occasionally. Skim fat from pan drippings; discard fat.
Combine water, Worcestershire sauce, onion, remaining salt, and pepper; pour over roast. Cover and bake 1 hour or until tender.
Transfer roast to a warm serving platter, and keep warm. Reserve pan drippings.
Combine flour and small amount of water to form a smooth paste. Combine flour mixture and pan drippings in a small saucepan. Cook over medium heat, stirring constantly, until thickened and bubbly. Serve gravy with roast.