Roast Lamb Recipe

Name: Roast Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lbs lamb shoulder, cut into small cubes; 2 celery ribs, coarsely chopped; 2 medium carrots, coarsely chopped; 1 large onion, sliced; 1 cup dry white wine; ½ cup olive oil; ¼ cup balsamic vinegar; 3 small fresh rosemary sprigs; ¼ teaspoon fresh ground pepper; ½ teaspoon salt; 2 cups beef stock

Servings: persons

5 lbs lamb shoulder, cut into small cubes
2 celery ribs, coarsely chopped
2 medium carrots, coarsely chopped
1 large onion, sliced
1 cup dry white wine
½ cup olive oil
¼ cup balsamic vinegar
3 small fresh rosemary sprigs
¼ teaspoon fresh ground pepper
½ teaspoon salt
2 cups beef stock

1
In a large bowl, toss all ingredients except the beef stock until well blended.
2
Cover and refrigerate 30 minutes, tossing occasionally.
3
Preheat the oven to 425F Transfer the contents of the refrigerated bowl to a roasting pan large enough to accommodate a single layer of vegetables covered by a single layer of meat.
4
Roast, basting and turning the lamb frequently, until the meat is very tender, about 45 minutes.
5
Reduce the oven temperature to 350F Remove the lamb from the pan and set it aside.
6
Skim and discard as much fat as possible from the pan liquids.
7
Place the pan over high heat and boil until the liquids reduce to about 1 1/4 cups.
8
Transfer the meat to a smaller roasting pan and strain the reduced sauce over it.
9
Place the meat in the oven and roast, turning meat every 10 minutes, until extremely tender, brown, and caramelized, about 3040 minutes.
10
Strain the juices from the pan and, if necessary, reduce further over moderately high heat; there should be 1/2 cup of finished sauce.
11
Transfer the lamb to a serving platter and spoon the sauce over it.

2036

kcal

Calories

151

Fat

Carbs

145

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 lbs lamb shoulder, cut into small cubes, 2 celery ribs, coarsely chopped, 2 medium carrots, coarsely chopped, 1 large onion, sliced, and more.

Yes, Roast Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Lamb

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