By Thomas McCrary Jr.
Preheat your oven to 180°C (350°F).
Pat dry the leg of lamb with paper towels. Season generously with salt and pepper.
Place the lamb in a roasting pan. Finely chop 2 cloves of garlic and spread it over the lamb. Add 3 sprigs of fresh rosemary on top.
Drizzle 1 tablespoon of olive oil over the lamb. Roast in the preheated oven for 45 minutes or until an internal temperature of 60°C (140°F) for medium-rare.
While the lamb is roasting, prepare the vegetables. Peel and cut the mixed root vegetables into bite-sized pieces.
In a mixing bowl, toss the root vegetables with remaining olive oil, 1 clove of minced garlic, salt, and pepper.
Spread the coated root vegetables onto another roasting tray. Place them in the oven 30 minutes after the lamb for about 30-35 minutes, until they are tender and caramelized.
Trim the ends of the green beans. In the last 10 minutes of the lamb's roasting, blanch the green beans in boiling salted water for 3-4 minutes, then drain and set aside.
Once the lamb is done, remove it from the oven and let it rest for 10 minutes before carving.
In a small pan, heat a splash of olive oil. Add 2 sprigs of rosemary and sauté the blanched green beans briefly. Season with salt and pepper.
Carve the lamb into slices and serve it on a platter with the roasted root vegetables and sautéed green beans.
How did this recipe turn out? Let others know!
to rate this recipe
By Thomas McCrary Jr.
This Dinner Main Course Roast recipe is ready in 1 hour 30 minutes and features leg of lamb, mixed root vegetables (carrot, parsnip, beet), green beans and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 180°C (350°F).
Pat dry the leg of lamb with paper towels. Season generously with salt and pepper.
Place the lamb in a roasting pan. Finely chop 2 cloves of garlic and spread it over the lamb. Add 3 sprigs of fresh rosemary on top.
Drizzle 1 tablespoon of olive oil over the lamb. Roast in the preheated oven for 45 minutes or until an internal temperature of 60°C (140°F) for medium-rare.
While the lamb is roasting, prepare the vegetables. Peel and cut the mixed root vegetables into bite-sized pieces.
In a mixing bowl, toss the root vegetables with remaining olive oil, 1 clove of minced garlic, salt, and pepper.
Spread the coated root vegetables onto another roasting tray. Place them in the oven 30 minutes after the lamb for about 30-35 minutes, until they are tender and caramelized.
Trim the ends of the green beans. In the last 10 minutes of the lamb's roasting, blanch the green beans in boiling salted water for 3-4 minutes, then drain and set aside.
Once the lamb is done, remove it from the oven and let it rest for 10 minutes before carving.
In a small pan, heat a splash of olive oil. Add 2 sprigs of rosemary and sauté the blanched green beans briefly. Season with salt and pepper.
Carve the lamb into slices and serve it on a platter with the roasted root vegetables and sautéed green beans.
Calories per Serving: 450
Your Rating:
