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Family-style Roast Leg of American Lamb

Spring has sprung, and that means it’s time for Spring Lamb! Here’s a recipe courtesy of our lamb supplier, Superior Farms. Enjoy! Yield: 8 servings

1/4 cup Whole diced butter
1/4 cup Olive oil
4 to 6 pounds American Lamb leg, trimmed, bone-in, tied
1 teaspoon Kosher salt
1 teaspoon Freshly ground black pepper
3 teaspoons Olive oil
1/4 pound 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 circles
3 stalks Celery, peeled, diced into 1/2-inch pieces
4 tablespoons Tomato paste
1/2 cup Dry red wine
1 cup Lamb or chicken broth
1 cup Diced Italian tomatoes, peeled, seeded
3 sprigs Fresh rosemary, picked lightly, minced
1/4 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.

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