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Lamb Leg Roast ~ 3 lbs
Lamb Leg Roast ~ 3 lbs


 
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LOCAL, 100% GRASS-FED, PASTURE-RAISED
This is a whole lamb leg (bone-in) with the shank end cut off. It makes the perfect family feast. **See Recipe Below**
Coon Rock Farm, Hillsborough NC

Farmhouse Chef Jamie’s Garlicky Leg of Lamb Recipe

This roast is fantastic for a big party and tends to be the centerpiece of anything fancy we do in the springtime. It’s wonderful right out of the oven but is also delicious served cold for sandwiches.

Makes 6–8 servings

For the lamb
Leg of lamb, bone-in (about 6–7 1/2 pounds)
1/4 cup olive oil
2 tablespoons salt
2 teaspoons coarsely ground black pepper
8 garlic cloves, minced
3 tablespoons finely chopped fresh rosemary

For the sauce 1/4 cup finely chopped fresh rosemary
1/4 cup finely chopped fresh sage
1/4 cup finely chopped fresh oregano
2 cups diced onions
2 cups chicken broth
1 cup red wine

Preheat the oven to 400°.

Rub the lamb all over with the olive oil, salt, and pepper. Sear the leg on each side in a large frying pan; reserve the pan for later use. Pat the minced garlic and chopped rosemary evenly all over the surface of the meat (be careful—the meat will be warm). Place the lamb in a roasting pan, put it in the oven, and roast for 30 minutes at 400°. Reduce the oven temperature to 350° and continue to cook for about 1 hour longer for medium rare. (The internal temperature should be around 140° for medium rare.) Remove the lamb from the pan, tent it with foil, and allow it to rest for 10–15 minutes before carving.

To make the sauce, scrape the roasting pan drippings into the skillet used to sear the roast. Add the herbs and onions, and stir to combine them with the pan drippings. Add the chicken broth and wine, scraping the skillet bottom with a wooden spoon to release any crunchy bits. Reduce over high heat until the sauce thickens. Slice the lamb and serve it with sauce drizzled over the top.


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