Lamb Roast with Rosemary and Sage


Recipe by Sharon Lebewohl and Naftali Hanau

  • 5-6lb Grow and Behold Lamb Roast (for a smaller roast, reduce other ingredients accordingly)
  • 2 celery stalks, cut into 1/4″ pieces
  • 2 carrots, cut into 1/4″ pieces
  • 2 onions, cut into 1/4″ pieces
  • 1 cinnamon stick
  • 4 branches of fresh rosemary
  • 6 pinches dried sage
  • 2 cups of dry white wine
  • 2/3 cup red wine vinegar
  • splash of olive oil
  • 6 cups of Grow and Behold Chicken Bone Broth
  1. Mix all ingredients except stock to create marinade. Marinate the roast in the fridge in a plastic bag or Tupperware for 12-24 hours. Turn the roast 2-3 times during this period.
  2. Preheat oven to 200F (for convection roast), or 225F (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 137F (rare), or 142F (medium-rare; pictured). 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.

8 Comments Add yours

  1. Michelle Margules says:

    Can you provide a ballpark estimate of the cooking time?

    1. Anna Hanau says:

      A very rough estimate is 15-20min/lb, but ovens really vary. The best way to ensure you don’t over cook the roast is to use a probe thermometer.

  2. Tracey says:

    Curious about the instructions to sear after – and not before – cooking. Is there a reason you can’t sear before? It seems less likely to over-cook that way.

  3. Anna Hanau says:

    Hi Tracey, Sorry we missed your comment earlier. You could sear it first, but the crust may not be as strong, since it will be a while between the searing and serving. Let us know how it turns out!

  4. Karen Secular says:

    Hi. Can this be made a day ahead, taken out of the fridge for a while, then seared before slicing and served at room temp? Within the process how, if at all, would you reheat it? Thanks!

    1. Anna Hanau says:

      Yes, searing before service will be fine. If you want to serve it room temp, just let the roast come to room temp before searing. If you want to serve it hotter, you’ll have to reheat slightly before searing. You could do that in a sous vide, or in a warm oven.

  5. Karen says:

    I just made this recipe and was disappointed with the flavor. I don’t suggest adding the red wine vinegar. If you must, perhaps reduce the amount by at least half. The overall flavor of the liquid, which became the base for the sauce, tasted too strongly of vinegar. We would up adding some brown sugar in an attempt to mellow out the flavor a bit.

    1. Anna Hanau says:

      Hi Karen — thanks for your feedback, and we’re sorry you didn’t love the recipe. The brown sugar sounds like a good correction.

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