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Lamb Roast with Rosemary & Sage

Lamb Roast by Grow and Behold.jpg

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

  • Duration
  • Cook Time
  • Prep Time
  • 10 - 12Servings


  • 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


1. 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.

2. 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.

3. 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.

4. Heat a small amount of oil in a cast iron or stainless steel skillet. Pat roast dry if necessary, and sear on all sides.

5. Remove netting before slicing .

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