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.

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