Braised Leg of Lamb with Fresh Rosemary and Thyme

Looking for a family friendly dish? How about a 100% grass fed leg of lamb? The fresh rosemary and thyme in this easy to prepare dish really allows the delicate lamb flavor to shine.

Leg of Lamb with Herbs
Leg of Lamb with Herbs


Leg of Lamb

¼ cup fresh lemon juice
¼ cup olive oil
2 carrots
2 onions
4 small peeled potatoes or other root vegetables
½ head of celery
15 large sprigs fresh rosemary (if available)
15 large sprigs fresh thyme (if available)
6 bay leaves
½ bottle of red wine
Salt and black pepper to taste


½ cup Tomato paste
1 ½ qt. chicken stock


Fresh Spice Sprigs (photo by customer)
Fresh Spice Sprigs (photo by customer)


  • Preheat oven to 550 degrees.
  • Rub leg thoroughly with olive oil and fresh lemon juice.
  • Season with salt and pepper.
  • Roast leg until browned evenly for about 15 minutes.
  • Remove roasting pan from oven and add remaining ingredients.
  • Reduce heat to 350 degrees and cook covered for 4-5 hours or until lamb is tender.
  • Baste occasionally.
  • When done (approximately 135-140 degrees) remove from oven.
  • Transfer to serving platter (do not allow to sit in liquid).
  • Allow meat to rest for 10-15 minutes before serving.


  • Strain braising liquid and put back on heat.
  • Reduce liquid by about half to a thick broth stirring occasionally.
  • Serve with the lamb as a sauce.