Italian Leg of Lamb


Lotsa Leg

Here’s the second Italian Leg of Lamb recipe I’ve made on many occasions. This hearty classic Roman dish, made with tomatoes and vegetables, would make a wonderful holiday or Sunday dinner.

Unlike my other lamb recipe, this recipe can be made in a large casserole dish and baked in the oven. It’s very similar to my “Osso Bucco” recipe.

The dish is braised to perfection in a matter of hours. This tender tasty meat should be enjoyed by all.


  • 5 pound lamb leg
  • 3 celery stalks chopped into 1/2 inch pieces
  • 4 carrots peeled and sliced in circles
  • 1 large yellow onion sliced
  • 1 fennel bulb quartered cleaned and sliced thin
  • 4 cloves of garlic chopped
  • A few sprigs of rosemary chopped
  • 1/4 pound of pancetta diced
  • 1/4 cup of fresh chopped parsley
  • 1 28oz can of diced tomatoes
  • 1/2 cup of chicken or beef broth
  • 1/2 cup of dry red wine
  • 1/4 cup of extra virgin olive oil
  • 1 tsp of salt
  • 1 tsp of freshly ground black pepper


  • On the stove in a heavy casserole dish heat oil.
  • Season lamb with salt and pepper.
  • Place the lamb in the casserole dish and brown on all sides.
  • Remove lamb.
  • Saute pancetta, carrots, celery, onions, fennel and garlic for about five minutes.
  • Place lamb back dish and add wine, broth and diced tomatoes
  • Sprinkle with rosemary and parsley.
  • Cover and cook in a 350 degree oven for about 2 to 2 and 1/2 hours.
  • Remove lamb and let it rest around 30 minutes before slicing.
  • Top with vegetable sauce mixture.

    It’s excellent served with garlic mashed potatoes.

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