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.

Ingredients

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

Optional:

½ cup Tomato paste
1 ½ qt. chicken stock

Method

• 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.

Optional:

• 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.