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
https://cascadecreeklamb.com/wp-content/uploads/2020/11/Family-Style-Roast-Leg-of-American-Lamb.jpg753500Cascade Creekhttps://cascadecreeklamb.com/wp-content/uploads/2020/10/CascadeCreek_logo.pngCascade Creek2016-03-09 23:40:052016-03-09 23:40:05Family-style Roast Leg of American Lamb