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Preparing Your Leg of Lamb Roast

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Step 1:

Thaw roast in the refrigerator. Remove roast from packaging. Leave net on roast.
   
Step 2:

Season leg of lamb roast as preferred (this can be skipped if you have purchased a pre-seasoned leg of lamb roast.) Dredge in flour, if desired. Heat a heavy skillet over medium-high heat until hot; then add a small amount of olive oil to heated skillet. Place leg of lamb roast in skillet and brown all sides.
   
Step 3:

Cooking options for your Leg of Lamb Roast:
  1. Stove Top Braising: Complete Steps 1 and 2; then place browned leg of lamb roast in Dutch oven or large pot. Add 2 cs of desired liquid; we suggest any combination of chicken or beef broth, red or white wine, tomato sauce and Strauss Free Raised Glace de Veau. Add onions, mushrooms and/or root vegetables of your choice if desired. Bring all to simmer. Reduce heat, cover and continue to lightly simmer for about 2 hours or until leg of lamb roast is tender, turning roast occasionally. Once tender, uncover Dutch oven, remove leg of lamb roast and simmer on medium-high heat until liquid is thickened and reduced to desired sauce consistency, stirring occasionally.

    Sauce Suggestion: For a richer, more decadent sauce stir in 4 ounces of Strauss Free Raised Glace de Veau to reduced liquid. Season sauce with salt and pepper to taste.



  2. Oven-Roasting: Pre-heat oven to 400 degrees, while completing instructions in Step 1 and 2. Place browned leg of lamb roast on rack in roasting pan. Cover bottom of roasting pan with ½” liquid; we suggest any combination of chicken or beef broth, red or white wine. It may be necessary to add more throughout the roasting time. Add onions, garlic, mushrooms and/or root vegetables of your choice, if desired, to bottom of roasting pan. Cover with roasting pan lid or tent aluminum foil if roast becomes too brown during the cooking process. Cook to internal temperature of your choice. We suggest 140 degrees on an instant-read thermometer for medium rare. Approximate roasting time is 1½ - 2 hours, once leg of lamb roast has reached the desired internal temperature, remove from oven and let rest on rack for about 15 minutes before slicing. Slice and serve with pan juices.

    Sauce Suggestion: For a richer, more decadent sauce, strain pan juices into sauce pot, stir in 4 ounces of Strauss Free Raised Glace de Veau and simmer on medium-high heat to desired thickness. Season sauce with salt and pepper to taste.



  3. Crock Pot: Follow stovetop instructions above. After bringing liquid to boil, transfer leg of lamb roast and liquid to crock pot and cook according to crock pot instructions.
 
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Preparing Your Leg of Lamb Roast
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