Recipes

  Ingredients

• 1 4 lb. bone-in leg of lamb, trimmed and trussed by your Citarella butcher
• 1/4 cup Citarella olive oil
• 1/4 cup Dijon mustard
• 3 cloves garlic, grated
• 2 Tbsp minced rosemary
• 2 Tbsp minced thyme
• 2 Tbsp minced oregano
• 2 cups Citarella chicken broth
• 2 lb. fingerling potatoes, halved
• 1 white onion, sliced thinly
• 1 cup white wine
• Salt and pepper, to taste
• Minced parsley, for garnish
• Citarella Green Beans, for serving

Instructions

1. Preheat oven to 325 degrees Fahrenheit.
2. Using a sharp knife score small slits into any fatty areas. Season generously with salt and pepper.
3. In a small bowl mix, olive oil, mustard, garlic, herbs, and salt and pepper. Rub paste all over lamb, then place lamb on a rack in a roasting pan. Pour chicken broth in bottom of pan and cover lamb with foil; roast for 3 hours, rotating the pan every 30 minutes.
4. Remove foil and add potatoes, onion, white wine, and salt and pepper to the bottom of the roasting pan. Cover with foil again and continue baking for an additional hour and a half. Remove foil for last 30 minutes and raise heat to 375 to get some nice color on the lamb.
5. Allow lamb to rest for 15 minutes before carving. Meanwhile mix Citarella green beans with potatoes and onions and place on the bottom of your serving platter, reserving any pan drips to drizzle on the lamb later.
6. Thinly slice the lamb against the grain, making sure to avoid the bone. Arrange on your serving platter with veggies and drizzle any remaining pan drippings on top. Garnish with fresh parsley and enjoy!