Description
Savor the rich flavors of succulent lamb and roasted vegetables in this effortless one-pan dish, perfect for creating delightful moments with family and friends.
Ingredients
Scale
- 1 leg of lamb (4–5 pounds, bone-in)
- 6 garlic cloves (minced)
- 4 sprigs fresh rosemary
- 4 large carrots (cut into thick chunks)
- 1.5 pounds baby potatoes (halved)
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat Your Oven: Preheat your oven to 375°F (190°C) for even roasting.
- Prepare the Lamb: Pat the leg of lamb dry with paper towels. Season generously with salt and pepper on all sides.
- Add Garlic and Rosemary: Make small slits in the meat and insert minced garlic cloves and rosemary sprigs into them for flavor infusion.
- Arrange Vegetables: In a large roasting pan, toss chopped carrots and halved baby potatoes with olive oil, salt, and pepper. Place the seasoned lamb on top.
- Roast: Place the roasting pan in the preheated oven and roast for about 90 minutes or until a meat thermometer reads at least 145°F (63°C) for medium-rare.
- Rest Before Serving: Remove from the oven and let it rest for about ten minutes before slicing. Drizzle with pan juices before serving.
Nutrition
- Serving Size: 1 slice (approx. 200g)
- Calories: 350
- Sugar: 2g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
Keywords: For enhanced flavor, marinate the leg of lamb for at least two hours before cooking. Experiment with herbs like thyme or oregano as alternatives to rosemary. Seasonal vegetables such as Brussels sprouts can be added for variety.