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Roast Leg Of Lamb With Pan Roasted Vegetables

10min.chef's picture
Ingredients
  Leg lamb 5 Pound (1 Small or 1 large from shank end)
  Garlic 6 Clove (30 gm), peeled and sliced
  Olive oil 1⁄2 Cup (8 tbs)
  Pepper To Taste
  Rosemary sprigs/Use 2 tablespoons, dried 6 , dried
  Roasting potatoes 6 , washed and cut into quarters or eighths
  Artichokes 6 , quartered
  Whole garlic heads 8
  Baby turnips 1 Cup (16 tbs)
  Leeks 1
  Shallots 1 Cup (16 tbs)
  Carrots 1 Cup (16 tbs)
  Parsnips 1 Tablespoon
  Salt 1 Teaspoon (Additional Vegetables (Optional) :)
  Rosemary sprigs 2 (For Garnish)
Directions

GETTING READY
1) Preheat the oven to the deisred temperature of 400°.
2) Using the point of a small knife, make six small cuts at equal intervals under the skin of the lamb. Stuff the garlic slices in these slits.
3) Rub the lamb with some of the oil and sprinkle with salt and pepper.
4) Also insert rosemary sprigs in the slits else sprinkle the lamb with dried rosemary.

MAKING
5) Take a shallow heavy baking dish or roaster and pour the remaining oil into it and put the lamb in it.
6) Now arrange vegetables around it and brush them with olive oil, 1 teaspoon salt, and pepper.
7) Roast lamb for 50 minutes to 1 hour, basting frequently with the cooking juices to keep it moist.
8) Remove lamb from the oven and allow to rest for about 10 minutes before carving to desired pieces.
9) Keep the vegetables warm until ready to serve.

SERVING
10) Arrange the lamb on a tray with the vegetables and serve garnished with sprigs of rosemary.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Lamb
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
80 Minutes
Ready In: 
0 Minutes
Servings: 
12

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