Name: Roast Baby Lamb Recipe
Prep time: 35 min
Cook time: 2 h 25 min
Total time: 27 h
Yield: 6
Cuisine: American
Ingredients: 5 lb baby lamb shoulder; 2 ribs celery; 2 medium carrots; 1 large onion; 1 cup dry white wine; ½ cup olive oil; ¼ cup balsamic vinegar; 3 sprigs fresh rosemary; ¼ tsp freshly ground pepper; ½ tsp salt; 2 cups beef stock

A delicious way to roast baby lamb is by marinating it with white wine sauce and balsamic vinegar. This creates a more flavorful dish so you can taste the unique meaty flavor from the lamb. It’s also a classy dish if you’re feeling up to serve something out of the usual.

How To Make Roast Baby Lamb

Baby lamb meat is roasted to a charred texture before drizzled over with a white wine infused balsamic vinegar sauce.

Prep: 35 mins

Cook: 2 hrs 25 mins

Total: 1 days 3 hrs

Serves:

Ingredients

5 lb baby lamb shoulder , cut into 2 inch cubes , with bone
2 ribs celery, 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 sprigs fresh rosemary
¼ tsp freshly ground pepper
½ tsp salt
2 cups beef stock

Instructions

In a large bowl, toss all ingredients except the beef stock until well blended.
Cover and refrigerate 24 hours, tossing occasionally.
Preheat the oven to 425 degrees F.
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.
Add the stock and roast, basting and turning the lamb frequently, until the meat is vry tender, about 1 hour 45 minutes.
Reduce the oven temperature to 350 degrees F.
Remove the lamb from the pan and set it aside.
Skim and discard as much fat as possible from the pan liquids.
Place the pan over high heat and boil until the liquids reduce to about 1 ¼ cups.
Transfer the meat to a smaller roasting pan and strain the reduced sauce over it.
Place the meat in the oven and roast, turning meat every 10 minutes, until extremely tender, brown, and caramelized, about 30 - 40 minutes.
Strain the juices from the pan and, if necessary, reduce further over moderately high heat; there should be ½ cup of finished sauce.
Transfer the lamb to a serving platter and spoon the sauce over it.