Mediterranean Leg Of Lamb Recipe

Name: Mediterranean Leg Of Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 1/2-pound) leg of lamb; 5 cloves garlic, thinly sliced and divided; 2 teaspoons dried rosemary, divided; 1 teaspoon freshly ground black pepper, divided; Vegetable cooking spray; 1 pound small round red potatoes, cut in half; 1 pound fresh mushrooms; 12 plum tomatoes, halved; 1 small eggplant, peeled and cut into 1-inch cubes; 1 medium-size sweet red pepper, cut into 1-inch pieces; 1 medium-size sweet yellow pepper, cut into 1-inch pieces; 1 large purple onion, cut into wedges; 1/4 cup canned low-sodium chicken broth, undiluted; 2 tablespoons balsamic vinegar; 1 tablespoon olive oil; Fresh rosemary sprigs (optional)

Servings: persons

1 (3 1/2-pound) leg of lamb
5 cloves garlic, thinly sliced and divided
2 teaspoons dried rosemary, divided
1 teaspoon freshly ground black pepper, divided
Vegetable cooking spray
1 pound small round red potatoes, cut in half
1 pound fresh mushrooms
12 plum tomatoes, halved
1 small eggplant, peeled and cut into 1-inch cubes
1 medium-size sweet red pepper, cut into 1-inch pieces
1 medium-size sweet yellow pepper, cut into 1-inch pieces
1 large purple onion, cut into wedges
1/4 cup canned low-sodium chicken broth, undiluted
2 tablespoons balsamic vinegar
1 tablespoon olive oil
Fresh rosemary sprigs (optional)

1
Trim fat from lamb. Cut 1-inch slits in meat; insert half of garlic slices into slits, reserving remaining garlic. Rub meat with 1 teaspoon dried rosemary and 1/2 teaspoon pepper; place on a rack in a large roasting pan coated with cooking spray. Insert meat thermometer into thickest part of meat, if desired. Add potato to pan. Bake at 325u00b0 for 1 hour.
2
Remove stems from mushrooms; reserve stems for another use. Combine mushroom caps, tomato, eggplant, red pepper, yellow pepper, and onion; add to roasting pan.
3
Combine remaining garlic, 1 teaspoon dried rosemary, 1/2 teaspoon pepper, broth, vinegar, and oil; stir well. Pour broth mixture over vegetables in roasting pan. Bake at 325u00b0 for 50 minutes or until thermometer registers 150u00b0. Let stand 10 minutes before serving. Garnish with rosemary sprigs, if desired.

338

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 (3 1/2-pound) leg of lamb, 5 cloves garlic, thinly sliced and divided, 2 teaspoons dried rosemary, divided, 1 teaspoon freshly ground black pepper, divided, and more.

Yes, Mediterranean Leg Of Lamb falls under the Soups & Stews 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.

That's it — enjoy your meal!

Mediterranean Leg Of Lamb

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions