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Recipes Fresh From The Farm

Thanksgiving Feast-Roasted Lamb Roast

Mei Ibach, Market Chef

Mei Ibach - 2012 Thanksgiving Feast ... Lamb - Victorian Farmstead, Sebastopol - and a vendor at the Windsor Certified Farmers Market.

  • 10# bone-in Lamb Shoulder Roast (2-five pound roasts are best)
  • Moroccan Rub from Cooks Spices at the Farmers Market
  • 3 C. beef stock
  • vegetables of your choice (we chose yellow onions, celery, fennel, carrots, garlic)
  • potatoes, kale, Cannellini beans – optional
  • 1 bottle red wine – we used Syrah

Preheat oven to 375 degrees.

Rub roasts on both sides with spices. Sear roasts in heavy cast iron pot on stove till brown on both sides.
Caramelize vegetables in olive oil; add salt and pepper to your liking.
Add vegetables to roasts; add beef stock (about 3 cups), and one bottle of red wine. Cover and put in a preheated 350 degree oven for one hour.
Reduce oven temperature to 225 degrees; continue cooking for 2 hours.
We added potatoes to the pot the last 30 minutes.
Before serving, we reduced the liquid (for a nice, spicy gravy); serve over meat.

NOTE: This dish would be awesome with Kale and Cannellini beans tossed in with the potatoes. All the above vegetables and lamb can be found at the Windsor Certified Farmers Market.