By Thomas McCrary Jr.
Preheat your oven to 400°F (200°C).
Rub the leg of lamb with 2 crushed garlic cloves, 1 tablespoon olive oil, 1 tablespoon fresh rosemary, 0.5 teaspoon salt, and 0.5 teaspoon black pepper. Let it marinate for at least 15 minutes.
Peel and cut the root vegetables (carrots, parsnips, beets) into evenly sized pieces. Toss them in a bowl with 1 tablespoon olive oil, 1 crushed garlic clove, and a pinch of salt and pepper.
Place the lamb on a roasting tray and surround it with the prepared root vegetables. Roast in the preheated oven for 45-55 minutes until the lamb reaches the desired doneness (medium rare: 145°F/63°C).
Meanwhile, trim the green beans. Heat 1 tablespoon of olive oil in a pan over medium heat. Saute the green beans with a pinch of salt and the remaining rosemary until they are bright green and tender-crisp.
Remove the lamb from the oven and cover with foil. Allow it to rest for 10 minutes before slicing.
Serve slices of herb-roasted lamb with the roasted root vegetables and green beans on the side.
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By Thomas McCrary Jr.
This Main Course Roast Dinner Mediterranean recipe is ready in 1 hour 45 minutes and features leg of lamb, mixed root vegetables (carrot, parsnip, beet), green beans and other delicious ingredients. Contains 400 calories total.
Preheat your oven to 400°F (200°C).
Rub the leg of lamb with 2 crushed garlic cloves, 1 tablespoon olive oil, 1 tablespoon fresh rosemary, 0.5 teaspoon salt, and 0.5 teaspoon black pepper. Let it marinate for at least 15 minutes.
Peel and cut the root vegetables (carrots, parsnips, beets) into evenly sized pieces. Toss them in a bowl with 1 tablespoon olive oil, 1 crushed garlic clove, and a pinch of salt and pepper.
Place the lamb on a roasting tray and surround it with the prepared root vegetables. Roast in the preheated oven for 45-55 minutes until the lamb reaches the desired doneness (medium rare: 145°F/63°C).
Meanwhile, trim the green beans. Heat 1 tablespoon of olive oil in a pan over medium heat. Saute the green beans with a pinch of salt and the remaining rosemary until they are bright green and tender-crisp.
Remove the lamb from the oven and cover with foil. Allow it to rest for 10 minutes before slicing.
Serve slices of herb-roasted lamb with the roasted root vegetables and green beans on the side.
Calories per Serving: 400
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