Leg Of Lamb With Shaved Fall Vegetables Recipe

Name: Leg Of Lamb With Shaved Fall Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons garlic powder; 2 tablespoons black pepper; 2 tablespoons cumin seeds, toasted; 1 tablespoon coriander seeds, toasted; 1 tablespoon sweet paprika; 1 tablespoon ground cinnamon; 2 tablespoons harissa or hot chile sauce; 2 teaspoons fennel seeds, toasted; 2 teaspoons kosher salt, divided; 1 (5-pound) boneless leg of lamb, trimmed; 4 cups water; 1/2 cup finely diced sweet onion; 1/2 cup chopped fresh mint leaves; 3 tablespoons extra-virgin olive oil; 2 tablespoons red wine vinegar; 2 teaspoons minced fresh garlic; 1/2 teaspoon freshly ground black pepper; 2 cups shaved peeled parsnips; 2 cups shaved peeled carrots; 2 cups shaved peeled butternut squash; 1 cup shaved peeled turnips; 2 tablespoons extra-virgin olive oil; 2 tablespoons fresh lemon juice

Servings: persons

3 tablespoons garlic powder
2 tablespoons black pepper
2 tablespoons cumin seeds, toasted
1 tablespoon coriander seeds, toasted
1 tablespoon sweet paprika
1 tablespoon ground cinnamon
2 tablespoons harissa or hot chile sauce
2 teaspoons fennel seeds, toasted
2 teaspoons kosher salt, divided
1 (5-pound) boneless leg of lamb, trimmed
4 cups water
1/2 cup finely diced sweet onion
1/2 cup chopped fresh mint leaves
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons minced fresh garlic
1/2 teaspoon freshly ground black pepper
2 cups shaved peeled parsnips
2 cups shaved peeled carrots
2 cups shaved peeled butternut squash
1 cup shaved peeled turnips
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice

1
Combine first 8 ingredients in a medium bowl. Add 1 teaspoon salt to spice mixture. Rub spice mixture evenly over lamb. Reroll roast; secure at 1-inch intervals with twine. Wrap in plastic wrap; refrigerate 6 to 24 hours.
2
Preheat oven to 375u00b0.
3
Remove lamb from refrigerator; let stand at room temperature 30 minutes. Place lamb on a wire rack; place rack in a roasting pan. Pour 4 cups water into pan. Roast lamb at 375u00b0 for 1 hour and 45 minutes or until thermometer registers 130u00b0. Remove from oven. Let stand at room temperature 20 minutes; cut across grain into thin slices.
4
Place drippings from pan in a small saucepan over high heat; bring to a boil. Cook until reduced to 1 cup.
5
Combine onion and next 5 ingredients (through 1/2 teaspoon pepper) in a small bowl. Stir in 1/2 teaspoon salt.
6
Combine remaining salt, parsnips, and remaining ingredients in a bowl; toss to coat. Serve with lamb. Top lamb with herb mixture; drizzle with jus.

1189

kcal

Calories

118

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 3 tablespoons garlic powder, 2 tablespoons black pepper, 2 tablespoons cumin seeds, toasted, 1 tablespoon coriander seeds, toasted, and more.

Yes, Leg Of Lamb With Shaved Fall Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Leg Of Lamb With Shaved Fall Vegetables

How did you like this recipe?

Frequently Asked Questions