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Lamb - Roasted Lamb + Vegetables




Source of Recipe


debbies countrycookin


List of Ingredients




Lamb - Roasted Leg of Lamb + Vegetables

1 Leg of Lamb, 7-8 pounds
2 Cloves of Garlic, cut into slices lengthwise
6 tbsp. Olive Oil
1/2 bunch Fresh Thyme, removed from stems
1 bunch Fresh Rosemary, 1/2 removed from stems and chopped
2 tbsp. Course ground Black Pepper
1 tbsp. Kosher Salt
Splash of hearty red wine
1/3 cup Lamb or Beef stock
32 New Potatoes, small
2 bunches Baby Carrots, cleaned and de-stemmed
2 White Onions, quartered

Evenly over the lamb, cut slits and insert the garlic slices and brush
with 3 tablespoons of olive oil. In a small bowl, combine the thyme,
chopped rosemary, black pepper and salt. Pat this herb mixture all over
the lamb leg to create a light crust. Place in a shallow roasting pan.
In a large bowl, place the potatoes, onions and carrots, toss with the
remaining olive oil and the whole stems of rosemary, and arrange around
the lamb in the pan. Roast in a preheated 425-degree oven for 45
minutes. Reduce the heat to 350 degrees, stir the vegetables, and
continue cooking for 40 minutes. Remove from the oven and place the lamb
on a cutting board and let the meat rest for 15 minutes. The internal
temperature should reach about 140 degrees. Remove the vegetables to a
platter with a slotted spoon. Place the roasting pan on a stove burner
at medium high heat and deglaze the pan with the wine and the meat
stock. Reduce the volume by half. Serve the lamb making sure to spoon
the drippings onto the meat to capture all the flavor and arrange the
roasted vegetables along one side.
8 servings

Note: For rare lamb, bone in, allow 12 minutes per pound. For well-done
meat, allow 18 minutes per pound.

Recipe