Celebrate Spring holidays with these festive American lamb recipes!
Learn More
March 28, 2024

Braised American Leg of Lamb with Charred Scallion Polenta


Recipe Provided By
Chef Caroline Glover 


Spice Crusted Lamb Loin


  • 1 American Leg of Lamb, bone-in is preferable
  • Salt, to season lamb
  • 6 cups chicken stock
  • 1 cup pitted kalamata olives
  • 1 head garlic, peeled and kept whole
  • 3 cups crushed tomatoes
  • 1 teaspoon toasted and ground cumin
  • 1 teaspoon toasted and ground coriander
  • 1 lemon
  • 2 sprigs fresh oregano
  • Wilted spinach, for serving

Charred Scallion Polenta

  • 1 bunch scallions, cleaned and trimmed
  • 2 teaspoons neutral oil
  • 1 cup polenta
  • 1 cup cream
  • ¼ cup sour cream
  • ¼ cup feta
  • Salt, to taste


Preheat oven to 325 degrees F. 

Heat a Dutch oven pan (or any heavy-bottomed pan with a lid) with the oil over medium heat. While the oil is heating generously salt all sides of the American Lamb leg. Once the oil is hot sear both sides of the leg, making sure to get a nice brown sear on both sides, about 6 minutes per side. 

Deglaze with chicken stock, scraping up the browned bits off the bottom of the pan (if the stock doesn’t go half up the leg add some water until it does). Add in olives, garlic, tomatoes, cumin and coriander. Bring everything up to a simmer, cover, and place in the oven.

Cooking times will vary depending on the size of your leg, 3 to 4 hours should be accurate for most sizes. Once your meat is fork-tender and pulling away from the bone turn your oven up to 375 degrees F, remove the lid, and cook for 10 more minutes. 

Carefully take the pan out of the oven and let your meat rest in the juices for 15 minutes. Squeeze the lemon juice into the sauce and taste for salt. Garnish with oregano and serve over wilted spinach and polenta.

For the Charred Scallion Polenta:

Toss the scallions with the oil to coat. Heat a sauté pan or grill pan over medium-high heat. When the pan is hot, add the scallions and cook until wilted and charred evenly, about 6 minutes, turning often. Remove from the heat and chop. 

Add 2 cups of water to a small saucepan and bring to a boil. Whisk in the polenta and cook for 5 minutes, stirring. Add in the cream and cook for a couple of more minutes, until the polenta is creamy and thick and cooked, about 5 minutes. Pull polenta off the heat and add in the scallions, sour cream, and feta. Season with salt. 


USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


Leave a Reply

Your email address will not be published. Required fields are marked *