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Roasted Lamb With Mediterranean Vegetables

Diet.Chef's picture
Ingredients
  Garlic clove 6 Large, minced
  Dried thyme 1 Teaspoon, crushed
  Dried rosemary 1 Teaspoon, crushed
  Salt 1 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Ripe tomatoes 1 Pound, cut into 1/2 inch chunks
  Sweet white onion 1 Large, cut into 1/2 inch chunks
  Zucchini 2 Small, cut into 1/2 inch slices
  Yellow summer squash 2 Small, cut into 1/2 inch slices
  Thin skinned potatoes 4 Medium, scrubbed and cut into thin slices
  Well trimmed boneless lamb leg roast 1 1⁄2 Pound, rolled and tied (1 Piece)
Directions

Preheat the oven to 425°F.
Coat a large roasting pan with olive-oil cooking spray.
In a small bowl, combine the garlic, thyme, rosemary, salt, and pepper.
Place the tomatoes, onion, zucchini, yellow squash, and potatoes in the prepared pan.
Add 1 1/2 tablespoons of the garlic mixture and toss to coat.
Roast for 30 minutes.
Meanwhile, rub the lamb with the remaining garlic mixture.
Let stand at room temperature while the vegetables cook.
Place the lamb on top of the vegetables.
Roast for 15 minutes, or until lightly browned.
Turn the vegetables and spoon some juices over the lamb.
Reduce the heat to 350°F and roast for 45 minutes, or until a thermometer inserted in the center of the lamb registers 145°F for medium-rare.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mediterranean
Method: 
Roasted
Ingredient: 
Lamb
Preparation Time: 
15 Minutes
Cook Time: 
90 Minutes
Ready In: 
0 Minutes
Servings: 
2

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