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Using
a sharp knife, make slashes at the top of the roast, just deep enough
to tuck in the garlic slices and small branches of the cilantro.
Preheat
the oven to 325°.
In
a 4-quart Dutch oven coated with DuPont SilverStone® non-stick,
heat the oil and add the lamb, turning the lamb to brown it on all
sides. Remove the roast from the pan; set aside and drain off any
fat. Return the pan to the stove and add the can of tomatoes. Stir
the tomatoes around the pan, incorporating them with loose pieces
of the browned lamb. Add the apples, curry powder, salt, and pepper.
Cook and stir until heated through, then return the lamb to the
pot.
Bake,
uncovered for about 2 hours or until the meat thermometer registers
145° (medium rare) or cook longer to desired doneness. Remove
the meat, place on a carving board and cover with aluminum foil.
Let rest 10 minutes before carving. Skim the fat from the sauce;
carve the meat into thin slices and add sauce.
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