Roasted Lamb with Vegetables

Ingredients

• 6  baby carrots with tops
• 2 tablespoons butter 
• 14.5 ounce chicken broth divided canned
• 0.8 pound porcini mushrooms fresh
• 1 tablespoon flour all-purpose
• 2  garlic cloves minced
• 6  garlic cloves cut into thin strips
• 3.5 pound lamb shoulder boneless
• 6  leeks thin
• 6  onions boiling
• 0.3 pound snow pea pods fresh
• 1 teaspoon pepper 
• 1.3 teaspoons salt divided
• 2  shallots chopped
• 6 small turnips peeled quartered
• 1 teaspoon or dried fresh chopped

Equipment

• frying pan
• oven
• knife
• roasting pan
• kitchen thermometer

Directions

1. Make 1-inch-deep cuts into lamb. Pierce roast at 1- to 2-inch intervals, using a small paring knife. Insert a garlic slice into each cut.
2. Sprinkle lamb with 1 teaspoon salt, pepper, and thyme; place in a roasting pan.
3. Place in a 450 oven. Immediately reduce oven temperature to 350, and bake 40 minutes.
4. Melt 2 tablespoons butter in a large skillet over medium heat; add shallots and minced garlic, and saute 2 to 3 minutes.
5. Add mushrooms and remaining 1/4 teaspoon salt; saute until tender and liquid evaporates.
6. Remove from skillet, and set aside.
7. Cut off carrot tops, leaving 1 inch attached to carrots; scrape carrots.
8. Add carrots, onions, and turnips to roasting pan; bake 40 more minutes or until vegetables are tender and a meat thermometer inserted into thickest portion of lamb registers 145 or to desired degree of doneness.
9. Remove lamb and vegetables from pan, reserving drippings.
10. Reserve 1/4 cup chicken broth.
11. Add reserved drippings, remaining broth, leeks, and pea pods to mushroom mixture in skillet; cook over medium-high heat, stirring occasionally, 5 to 6 minutes.
12. Stir all-purpose flour into reserved 1/4 cup chicken broth; gradually stir into mushroom mixture. Cook over medium-high heat, stirring constantly, until mixture is thickened and bubbly.
13. Serve with lamb and vegetables.