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Leg of Lamb

Leg of Lamb


  • 1 12 oz EAGLE RIDGE® Lamb Leg 7Up Boned, Rolled & Tied
  • ½ oz Fresh Thyme
  • 4 oz Yellow Onion, Sliced Thin
  • 10 ea Baby Carrot Mix (Red, White, Yellow), Halved
  • ½ oz Whole Peeled Garlic, Roughly Chopped
  • 3 Tbsp Demi-Glace Concentrate
  • 3 Tbsp VILLA FRIZZONI® Olive Oil Blend
  • 6 oz Yukon Gold Potatoes
  • 1 Cup Red Wine


  1. In a large heavy-bottomed skillet add the oil.
  2. Season the leg of lamb liberally with salt and pepper and sear on all sides until golden brown.
  3. In a large heavy-duty plastic bag add the demi-glace, 2 cups of water, 1 cup of red wine, the thyme and garlic.
  4. Place the lamb in the bag and seal. Steam at 220ºF for 12 hours.
  5. Meanwhile boil the potatoes and caramelize the onions. Place the lamb back in the heavy-bottomed sauce pan with the carrots, potatoes and onions.
  6. Simmer for 10 minutes and serve family style.

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