• 5-6lb Grow and Behold Lamb Roast 
• 2 celery stalks, cut into 1/4″ pieces
• 2 carrots, cut into 1/4″ pieces
• 2 onions, cut into 1/4″ pieces
• 1 cinnamon stick
• 4 branches of fresh rosemary
• 6 pinches dried sage
• 2 cups of dry white wine
• 2/3 cup red wine vinegar
• splash of olive oil
• 6 cups of Grow & Behold Chicken Bone Broth

 

Make the marinade
Mix all ingredients except stock to create marinade. Marinate the roast in the fridge in a plastic bag or Tupperware for 12-24 hours. Turn the roast 2-3 times during this period.

 

Slow-Roast
Preheat oven to 200F (for convection roast), or 225F (for regular roasting). Pour marinade into a Dutch oven, add chicken broth, and combine. Add roast to Dutch oven and place in oven, uncovered.

Cook until internal temperature reaches 137F (rare), or 142F (medium-rare; pictured). Remove roast from Dutch oven and set on a plate to drain.

 

Reduce sauce
Move Dutch oven to stovetop, and reduce braising liquid by at least one-half (a bit more is fine), taking care not to burn. Pour reduction through cheesecloth into a gravy separator. Solids can be mashed and spread on bread (or matzah). Save strained jus to serve, warmed, with the roast.

 

Sear roast before serving
Heat a small amount of oil in a cast iron or stainless steel skillet. Pat roast dry if necessary, and sear on all sides.

 

To serve
Remove netting before slicing.