Courtesy of Brown Derby Chef Larry Schepici

Herb Roasted Spring Lamb
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 carmelized.


  • Use the same pan the lamb roasted in.
  • Add butter and shallots, cook until carmelized 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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