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Leg Of Lamb With Mediterranean Vegetables

Budget.Gourmet's picture
  Packaged diced red potatoes 2 Pound
  Yellow onions 1 Pound, thinly sliced (About 3 Medium Onions)
  Eggplant 1 Pound, sliced 1/4 inch thick (1 Medium)
  Frozen bell pepper strips 1 Cup (16 tbs)
  Canned crushed tomatoes 14 Ounce (1 Can)
  Lemon juice 1⁄4 Cup (4 tbs)
  Extra virgin olive oil 2 Tablespoon
  Minced garlic 1 Tablespoon
  Dried oregano 1 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Semi boneless leg of lamb 6 Pound (1 Piece)

1. Place a rack in center of oven and heat oven to 425°F. In a 3-quart shallow casserole, combine potatoes, onions, eggplant, bell pepper, and tomatoes. In a measuring cup, stir together lemon juice, oil, garlic, oregano, salt, and pepper. Spoon half the mixture over vegetables; toss well, then press vegetables into an even layer. Roast for 30 minutes.
2. Place lamb on top of vegetables, spoon remaining garlic mixture over lamb and roast 30 minutes. Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted in thickest part of lamb reads 140°F (medium), about 1 1/2 hours longer. Remove pan from oven and reduce oven temperature to 200°F.
3. Transfer lamb to a cutting board and return vegetables to oven. Let lamb stand 10 minutes, then slice lamb thinly, perpendicular to the bone, turning leg as necessary for even slices. Serve with vegetables.

Recipe Summary

Difficulty Level: 
Main Dish
Holiday, Party
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1533 Calories from Fat 770

% Daily Value*

Total Fat 85 g131.5%

Saturated Fat 44.4 g222.2%

Trans Fat 0 g

Cholesterol 568 mg189.3%

Sodium 2107.9 mg87.8%

Total Carbohydrates 53 g17.7%

Dietary Fiber 9.1 g36.5%

Sugars 4.1 g

Protein 130 g259.8%

Vitamin A 11.4% Vitamin C 71.1%

Calcium 7.7% Iron 15.4%

*Based on a 2000 Calorie diet


Leg Of Lamb With Mediterranean Vegetables Recipe