Roast Lamb with Barbecue Sauce
Serving this roast lamb is a cherished tradition at The Hermitage. The restaurant is renowned across the region for this dish, and its other Southern specialties uphold its slogan, “Nashville’s Finest.” The Hermitage’s signature barbecue sauce, developed through careful testing, is a key element that gives the lamb its distinctive flavor.
Ingredients
Leg of lamb
Onions, sliced
4 tablespoons shortening
Salt and cayenne pepper to taste
Method
Pat the leg of lamb dry and rub it with salt and cayenne pepper. Melt the shortening in a roasting pan, add the lamb, and sear it on both sides until nicely browned. Add the sliced onions and allow them to brown as well. Cover and cook slowly for about two hours, then baste frequently with the barbecue sauce below so the flavors penetrate the meat.
Barbecue Sauce
Ingredients
2 tablespoons butter
3/4 cup vinegar
2 tablespoons Worcestershire sauce
1 tablespoon sugar
1 tablespoon onion juice
Juice of 1 lemon
Dash cayenne pepper
1 tablespoon Louisiana hot sauce
Method
Combine all sauce ingredients in a saucepan and bring to a boil. Reduce heat and simmer briefly to blend flavors. Baste the roast often, spooning the sauce well into the meat so it soaks in and builds a rich, tangy coating.
The Hermitage
Since the early 20th century, The Hermitage has been one of Nashville’s most beloved dining destinations. Its calm atmosphere and classic Southern fare create a comforting experience. Stepping through the door offers a pause from modern life, evoking the relaxed pace and gracious hospitality of the old South.
This recipe appears in Standard’s Famous Southern Creole Recipes, pages 24–25, originally published around 1950.