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Roast Lamb, Danish Style

lamb, beer

1 lamb roast
1 onion; thinly sliced
1 carrot; thinly sliced
1 stalk celery; thinly sliced
1 bay leaf
1 1/2 cup beer
----Garnish----
pepper
cooked squash rings
orange slices
mint jelly

Remove the fell from the lamb and sprinkle with salt and pepper. Cook in a shallow pan for one hour at 350° F, then drain off the fat. Combine onion, carrot and celery, with the bay leaf and beer and pour over the roast. Return to oven and cook at same temperature for about 2-1/4 hours, basting frequently. Strain the gravy and thicken. Garnish and serve with beer.

Contributor: Beer and Cooking - Ann Wanstall

Yield: 6 servings

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