Family-style Roast Leg of American Lamb

March 9, 2016

The best way to bring a family together is through food! Try this awesome Family-Style Roast Leg of American Lamb with your family tonight!

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Yields: 8 servings

Ingredients

1/4 cup Whole diced butter

1/4 cup Olive oil

4 to 6 lbs American Lamb leg, trimmed, bone-in, tied

1 tsp Kosher salt

1 tsp Freshly ground black pepper

3 tsp Olive oil

1/4 lb Lamb bacon, diced, or pancetta

1 Sweet onion, peeled, sliced into slivers

1 (small) Fennel bulb, quartered, cleaned, thinly sliced

4 Garlic cloves, sliced medium

4 Red or yellow carrots, peeled, sliced into 1/4-inch circle

3 (Stalks) Celery, peeled, diced into 1/2-inch pieces

4 tbsp Tomato paste

1/2 cup Dry red wine

1 cup Lamb or chicken broth

1 cup Diced Italian tomatoes, peeled, seeded

3 (springs) Fresh rosemary, picked lightly, minced

1/4 cup Fresh chopped parsley

Directions

1In a heavy casserole or rondo pan on stove top, heat butter and oil. Season lamb with salt and pepper. Place lamb in pan; brown well on all sides. Baste with the fat while browning. Remove lamb and reserve. Add oil; sauté bacon or pancetta until brown. Add onion and fennel; cook 2 to 3 minutes. Add garlic and carrots; cook 2 to 3 minutes. Add celery and tomato paste; stir well. Deglaze pan with red wine. Add broth and tomatoes; mix well. Return lamb to pan; baste with vegetables and sauce. Cover; bake at 325°F for 2 hours, basting every 15 minutes. Remove cover; bake an additional 30 to 45 minutes. Remove lamb; let rest.

2Place pan on stove; stir vegetables and sauce over medium heat. Add rosemary and parsley; reduce until desired consistency.

3Slice lamb; arrange on a platter. Top with vegetable sauce.

4Chef’s Note: Serve Family-style Roast Leg of American Lamb with soft polenta with Parmesan.

Recipe and image provided by the American Lamb Board

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