Louisiana Roast

3 hours Prep: 20 minutes Cook: 3 hours

23 calories per serving view nutrition facts

10 servings suggest servings

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Ingredients

1/4	cup	onions	chopped
3/4	teaspoon	black pepper
1/4	cup	celery	chopped
3/4	teaspoon	garlic	minced
1/4	cup	sweet bell peppers	chopped
1/2	teaspoon	dry mustard
2	tablespoons	butter, unsalted
1	teaspoon	salt
4	pounds	lamb sirloin roast
1	teaspoon	black pepper

Directions

In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well.

Place roast in a large roasing pan, fat side up.

With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through.

Fill the pockets to their depths with the vegetable mixture, reserving about 1 tablespoon of the vegetables to rub over the top of the roast.

Bake uncovered at 300 degrees F about 3 hours.

Serve immediately topped with some of the pan drippings if you like.

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Nutrition Facts

Serving Size 11g

Amount per Serving

Calories 23 92% of calories from fat

	% Daily Value*
Total Fat 2.0g	4%
Saturated Fat 1.0g	7%
Trans Fat 0.0g
Cholesterol 6mg	2%
Sodium 238mg	10%
Total Carbohydrate 1.0g	0%
Dietary Fiber 0.0g	1%
Sugars 0.0g
Protein 0.0g	0%

Vitamin A	2%		Vitamin C	1%
Calcium	1%		Iron	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Pate a la Rapure

I hope you don't mind...but this is the hard way of making this dish you have to be very careful and the results may be disastrous,especially for first timers.Here is an easier way.Grate potatoes,squeeze potatoes and reserve liquid and measure amount removed.You should have your meat cooked beforehand reserve the stock from the meat.In a large bowl ,put in potatoes and stir in stock a cup or two at a time until water is absorbed,add liquid and stir until most premeasured stock is used.This will give the desired consistency.Put about half the potato mixture on the bottom of your pan,spread meat on top and layer remaining mixture on top.Put in preheated 400 deg oven for 30 mins then 350 deg oven for about 2 1/2 hours.Remove from oven and enjoy.Here in Saint May's Bay we use salted green onions in the stock as we cook the meat.Carrots and celery are optional.

Reviewed by Mitch61