Ingredients

The following ingredients have 10 Servings
  • 1 5 lb boneless leg of lamb
  • 3 Tbsps vegetable oil
  • 1 cup chicken broth
  • 1 cup white wine
  • 5 cloves garlic (chopped)
  • 1 onion (diced)
  • 1 jar Major Grey's Chutney (Use a couple of Tbsps for the glaze and reserve the rest to serve on the side.)

Instruction

  • Preheat oven to 350 degrees.
  • Remove wrapper from roast but do not remove the netting or string ties from the roast.
  • Heat oil on high in the bottom or your Dutch oven.
  • Sear the roast until browned, about 3-4 minutes per side.
  • Set roast aside while you add broth, wine, garlic and onion to the bottom of the Dutch oven. Return roast to the Dutch oven and roast uncovered in the oven.
  • Check the internal temperature after 60 minutes. Brush a couple of Tablespoons of Major Grey's Chutney over top and sides of the roast.
  • Check the internal temperature again and remove the roast when it registers 10 degrees below the target finished temperature. If you are not using a thermometer remove roast from the oven after a total of 80 minutes.
  • Tent roast loosely with foil and allow to rest 20 minutes.
  • Slice and serve with Major Grey's Chutney on the side.