Heart-Healthy Leg of Lamb Pot Roast

Ingredients

 * 5 lbs lean leg of fresh American lamb
 * 5 carrots, sliced
 * 4 med potatoes, cubed
 * 3 stalks celery, chopped
 * ¾ cup chopped onion
 * 2 cloves garlic, minced
 * 1 lb mushrooms, sliced
 * 10½ oz can of consommé, low sodium
 * 1 cup water
 * ½ cup dry red wine
 * 1 tsp black pepper
 * ¼ cup brandy

Directions

 * 1) In a large Dutch oven with cover, spray non-stick coating and brown Lamb. Remove Lamb from pan and set aside.
 * 2) Add carrots, celery, Onion and garlic to pan and cook for 4–5 minutes, stirring. Add Mushrooms.
 * 3) Return leg of Lamb to pan.
 * 4) Combine consommé with wine, water and pepper.
 * 5) Pour into pan, cover and roast Lamb at 325 degrees F for 17–20 minutes per pound until rare at 140 degrees, internal temperature, or to desired doneness. (Note, the roast will continue to cook once it is removed from the oven.)
 * 6) Place Lamb on platter, cover and let stand 10 minutes before serving.
 * 7) Puree vegetables and liquid from pan.
 * 8) Return puree to pan; add brandy and heat sauce. Add water if sauce needs to be thinned.
 * 9) Serve sauce over sliced meat.

Nutrition Info
Fat: 15g, Calories: 463, Cholesterol: 168 mg, Sodium: 220 mg