Servings: 8
INGREDIENTS
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
DIRECTIONS
METHOD:
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