Heart-Healthy Leg of Lamb Pot Roast

==Ingredients==
* 5 lbs lean leg of fresh American lamb
* 5 carrots, sliced
* 4 med potatoes, cubed
* 3 stalks celery, chopped
* ¾ cup chopped onion
* 2 cloves garlic, minced
* 1 lb mushrooms, sliced
* 10½ oz can of consommé, low sodium
* 1 cup water
* ½ cup dry red wine
* 1 tsp black pepper
* ¼ cup brandy
== Directions ==
# In a large Dutch oven with cover, spray non-stick coating and brown Lamb. Remove Lamb from pan and set aside.
# Add carrots, celery, Onion and garlic to pan and cook for 4–5 minutes, stirring. Add Mushrooms.
# Return leg of Lamb to pan.
# Combine consommé with wine, water and pepper.
# Pour into pan, cover and roast Lamb at 325 degrees F for 17–20 minutes per pound until rare at 140 degrees, internal temperature, or to desired doneness. (Note, the roast will continue to cook once it is removed from the oven.)
# Place Lamb on platter, cover and let stand 10 minutes before serving.
# Puree vegetables and liquid from pan.
# Return puree to pan; add brandy and heat sauce. Add water if sauce needs to be thinned.
# Serve sauce over sliced meat.
== Nutrition Info ==
Fat: 15g, Calories: 463, Cholesterol: 168 mg, Sodium: 220 mg
Category:Carrot Recipes
Category:Easter Lamb
Category:Healthy Main Dishes
Category:Lamb leg Recipes
Category:Main Dish Meat Recipes
Category:Mushroom Recipes
Category:Potato Recipes