Lamb Roast with Summer Squashes

I live on a farm. I have a tiny garden and raise sheep. This meal is from what the farm produces, with the exception of the carrots and celery.

I started with a two pound lamb roast, seasoned with garlic powder and black pepper, then browned in a cast iron dutch oven. I consider my cast iron dutch oven the best pot to cook roast in. Cast iron spreads the heat and retains the heat better than other pots I have used.

While the lamb roast was browning, I chopped the vegetables. For the vegetables I used butternut squash and yellow squash I had raised in my tiny garden. Carrots, celery and onions. I placed the vegetables in a bowl, and seasoned with garlic powder, oregano, rosemary, salt and black pepper.

Once the lamb roast was browned on all sides, I added the vegetables and some water and two cups of beef broth to cover the vegetables.

I placed the dutch oven in the an oven preheated to 375 degrees Fahrenheit, cooked for 3 hours.

A delicious one pot meal.



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