Name: Lamb Roast with Rosemary & Sage
Prep time: 720 min
Cook time: 90 min
Total time: 810 min
Ingredients: 5 - 6 pound Grow and Behold lamb roast; 2 celery stalks (cut into ¼-inch pieces); 2 carrots (cut into ¼-inch pieces); 2 onions (cut into ¼-inch pieces); 1 cinnamon stick; 4 branches of fresh rosemary; 6 pinches dried sage; 2 cups of dry white wine; ⅔ cup red wine vinegar; splash of olive oil; 6 cups of Grow and Behold chicken broth

Lamb Roast with Rosemary & Sage

Marinate this lamb roast overnight and roast the next day for a juicy, tender, and flavorful meal.

Lamb Roast with Rosemary & Sage

Prep Time 12

Cook Time 1 30

Total Time 13 30

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Servings

Ingredients

5 – 6 pound Grow and Behold lamb roast
2 celery stalks cut into ¼-inch pieces
2 carrots cut into ¼-inch pieces
2 onions cut into ¼-inch pieces
1 cinnamon stick
4 branches of fresh rosemary
6 pinches dried sage
2 cups of dry white wine
⅔ cup red wine vinegar
splash of olive oil
6 cups of Grow and Behold chicken broth

Instructions

Mix all ingredients except stock to create marinade. Marinate the roast in the fridge in a plastic bag or Tupperware for 12 to 24 hours. Turn the roast 2 to 3 times during this period.
Preheat oven to 200°F (for convection roast), or 225°F (for regular roasting). Pour marinade into a Dutch oven, add chicken broth, and combine. Add roast to Dutch oven and place in oven, uncovered.
Cook until internal temperature reaches 137°F (rare), or 142°F (medium-rare). Remove roast from Dutch oven and set on a plate to drain. Move Dutch oven to stovetop, and reduce braising liquid by at least one-half (a bit more is fine), taking care not to burn. Pour reduction through cheesecloth into a gravy separator. Solids can be mashed and spread on bread (or matzah). Save strained jus to serve, warmed, with the roast.
Heat a small amount of oil in a cast iron or stainless steel skillet. Pat roast dry if necessary, and sear on all sides.
Remove netting before slicing .
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