Louisiana Roast
Yield
10 servingsPrep
20 minCook
3 hrsReady
3 hrsLow Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
onions
chopped |
|
| ¾ | teaspoon |
black pepper
|
|
| ¼ | cup |
celery
chopped |
|
| ¾ | teaspoon |
garlic
minced |
|
| ¼ | cup |
sweet bell peppers
chopped |
*
|
| ½ | teaspoon |
dry mustard
|
|
| 2 | tablespoons |
butter, unsalted
|
|
| 1 | teaspoon |
salt
|
|
| 4 | pounds |
lamb sirloin roast
|
*
|
| 1 | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
onions
chopped |
|
| 3.8 | ml |
black pepper
|
|
| 59 | ml |
celery
chopped |
|
| 3.8 | ml |
garlic
minced |
|
| 59 | ml |
sweet bell peppers
chopped |
*
|
| 2.5 | ml |
dry mustard
|
|
| 3E+1 | ml |
butter, unsalted
|
|
| 5 | ml |
salt
|
|
| 1.8 | kg |
lamb sirloin roast
|
*
|
| 5 | ml |
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 ½ 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℉ (150℃) about 3 hours.
Serve immediately topped with some of the pan drippings if you like.
