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Tuesday, May 14, 2024

CRL Recipes Series: Herb-roasted Spring Lamb with Roasted Root Vegetables

This latest recipes comes courtesy of Brown Derby's Chef Larry Schepici.

This recipe comes courtesy of Brown Derby’s Chef Larry Schepici

Herb Roasted Spring Lamb with Farmers Market Roasted Root Vegetables



12 oz lamb loin

1/2 Tsp. Kosher salt

1/2 Tsp. ground pepper

1/2 Tsp. fresh rosemary

2 Tsp. lavender honey (found at local farmers market)

1 Tsp. fresh thyme

2 Tsp. olive oil


1/2 Tsp fresh thyme

1 oz. olive oil

4 Each carrots

6 Each white radish

1 Each celery root

2 Each golden beets

4 Each garlic cloves

6 Each pearl onions

1/2 Tsp. Kosher salt

1/2 Tsp. black pepper


All lamb pan juices

2 Cups pinot noir

1 Each bay leaf

3 Cups chicken stock

2 Tsp. butter

All roasted vegetable drippings

1 sprig rosemary

2 Tsp. minced shallots

1/2 Tsp. black pepper

1 Tsp Kosher salt

1 Pinch ground black pepper



  • Rub lamb with salt, pepper, thyme, rosemary.
  • Heat up pan with olive oil, then add lamb fat side down on medium heat.
  • Sear all four sides, then place pan in pre-heated oven on 375 degrees for 15 minutes.
  • Brush lamb with lavender honey and roast for five minutes.
  • Take out of oven, let lamb rest for five minutes before slicing.
  • Keep juices for the sauce.


  • Purchase vegetables at your local farmers market.
  • Wash and peel all vegetables.
  • Cut vegetables into large two-inch Pieces.
  • Toss in a bowl with olive oil, herbs and spices.
  • Roast on 400 degrees for 30 minutes until caramelized.


  • Use the same pan the lamb roasted in.
  • Add butter and shallots, cook until caramelized and add wine, chicken stock, herbs and vegetable drippings.
  • Let stock reduce by half, then finish with butter and salt and pepper to taste.

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