Stovetop Lamb Roast: Sunday dinner, any day of the week

Our stovetop Lamb Roast

Pardon us for being a little heat sensitive here in Florida.
Summer may be over according to the calendar, but Mr. Sun is still blazing away through the ever-thinning ozone layer.
So turning on the oven just doesn’t seem like a bright idea.
Still, we love good roast any time of year and we love lamb any day of the week. Luckily, stove-top roasting is one of our favorite cooking methods.

In addition to keeping the house cooler, it has one big advantage over oven roasting: The gravy makes itself, and it’s deliciously intense.
It’s also really, really easy.
Here’s how we do it:
Stove Top Lamb Roast
1 lamb roast (bone-in or boneless, your choice) 4-5 pounds
1 cup dry white wine
2 cups chicken broth
ground coriander
3 bay leaves
two carrots, chopped
two stalks celery, chopped
one medium onion, chopped
3 cloves garlic
olive oil
more ground coriander
Trim the tough membrane off the roast but leave a little fat
Heat the roasting pan with enough oil to coat the bottom. (Note: The pan must have a tight-fitting cover.)
Add and saute the onion, carrots, celery and garlic
Season with salt, pepper and freshly ground coriander
When the vegetables start to brown, turn the heat up to medium high and place the lamb in the pan fat-side down.
Season the meat with salt, pepper and more ground coriander. Turn after about five minutes.
Brown the other side of the meat about the same time, then add the wine and chicken broth.
There should be enough liquid to cover about a third of the meat. If not, add water or more broth.
Add the bay leaves.
Turn the heat to a medium simmer and cover the pan.
That’s it. Just let it cook until it’s done to your liking. Figure 20 minutes a pound for medium-well. Just be careful not to turn the heat up too high. Slow roasting means tender, more evenly done meat — just as in the oven.
Skim the liquid and serve as gravy.
Serve with bulgur pilaf and Armenian salad for a real old-fashioned Sunday dinner any day of the week.
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  1. Anonymous September 27, 2011 at 11:22 am

    This sounds absolutely delicious and simple enough to do 🙂

    Thank you for saving me – my oven broke today and I have a fresh lamb roast and dinner guests!

    Cheers 🙂

    1. Unknown November 1, 2020 at 8:49 pm

      Guess I brought a bone in leg of lamb a month ago and my oven went up on me,so I googled can fix a leg of lamb on top of the stove and this WONDERFUL RECIPE popped up. Thank You me and my is going to enjoy this Delicious Meal.

  2. Robyn September 27, 2011 at 6:17 pm

    We're so happy you found this recipe, and hope you and your guests will enjoy it.

  3. Unknown December 4, 2017 at 5:55 am


  4. Robert P. Downie July 12, 2020 at 5:27 pm

    Have now tried your recipe three times, & each time it has been delicious !! – many thanks for sharing. R. P. Downie, in Ontario, Canada.

    1. Robyn Kalajian October 31, 2020 at 3:45 pm

      Thank you for your kind words, Robert!


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