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PinDescription
This lemon leg of lamb meal is a delicious way to add some variety into your menu.
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Ingredients
- 3 lbs Grass Fed Lamb Roast
- 2 T Pasture Butter
- 1 Head Fresh Garlic, peeled with cloves left whole, divided
- 1 c Sun-Dried Black Olives
- 1 t Sea Salt
- 1 Lemon, quartered
- 1 Bunch Fresh Oregano, divided
- 1 c Chicken Stock
Instructions
- Preheat the oven to 275F.
- Truss and tie the lamb roast with 100% cotton cooking twine.
- Pierce the lamb roast, inserting about half the garlic cloves into the roast. Reserve the remaining cloves for the skillet.
- Heat about two tablespoons clarified butter in a cast iron skillet over a medium-high flame until it melts. Add the trussed and tied lamb roast to the hot fat, searing on each side for about 1 minute or so.
- Reduce the heat to medium and add the sun-dried olives, quartered lemon, sea salt, remaining garlic cloves and about half the fresh oregano to the skillet. Allow this mixture to cook with the lamb, stirring as needed, for about 2 minutes.
- Pour the chicken stock into the skillet. Remove from the heat and place the skillet in the oven.
- Roast for about two and a half hours, depending on the roast’s size.
- Serve in the skillet, sprinkled with remaining fresh oregano.
