Name: Family-style Roast Leg of American Lamb
Yield: 1 servings
Cuisine: American
Ingredients: 0.25 cup Whole diced butter; 0.25 cup Olive oil; 4 American Lamb leg, trimmed, bone-in, tied; 1 tsp Kosher salt; 1 tsp Freshly ground black pepper; 3 tsp Olive oil; 0.25 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; 0.50 cup Dry red wine; 1 cup Lamb or chicken broth; 1 cup Diced Italian tomatoes, peeled, seeded; 3 (springs) Fresh rosemary, picked lightly, minced; 0.25 cup Fresh chopped parsley

CategoryLeg of LambCuisineAmerican

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!

Yields1 Serving

0.25 cup Whole diced butter

0.25 cup Olive oil

4 American Lamb leg, trimmed, bone-in, tied

1 tsp Kosher salt

1 tsp Freshly ground black pepper

3 tsp Olive oil

0.25 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

0.50 cup Dry red wine

1 cup Lamb or chicken broth

1 cup Diced Italian tomatoes, peeled, seeded

3 (springs) Fresh rosemary, picked lightly, minced

0.25 cup Fresh chopped parsley

In 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.

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

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

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

Recipe and image provided by the American Lamb Board

Ingredients