How many servings does this recipe make?

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

What ingredients do I need for Roast Lamb And Vegetables?

You need 9 ingredients. The key ingredients include: 1 None leg of lamb on the bone (about 3 1/2 lbs), 6 cloves garlic, cut into slivers, plus 4 whole cloves, 6 sprigs fresh rosemary, leaves picked, None None Olive oil, and more.

Is Roast Lamb And Vegetables suitable as meat & poultry?

Yes, Roast Lamb And Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Roast Lamb And Vegetables?

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

Roast Lamb And Vegetables Recipe

Name: Roast Lamb And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 None leg of lamb on the bone (about 3 1/2 lbs); 6 cloves garlic, cut into slivers, plus 4 whole cloves; 6 sprigs fresh rosemary, leaves picked; None None Olive oil; 1 1/4 cups white wine; 10 small potatoes, scrubbed; 1 bunch carrots, scrubbed; 1 bunch baby beets, peeled; 1 small acorn squash, quartered and seeded

Try this homemade Roast Lamb And Vegetables recipe the whole family will love. Made with lamb, garlic, rosemary and Olive oil. Easy step-by-step instruc…

This Roast Lamb And Vegetables relies on simple, everyday ingredients such as none none olive oil, white wine, small potatoes, scrubbed and bunch carrots, scrubbed. It comes together quickly and makes 4 servings, at about 229 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

1 None leg of lamb on the bone (about 3 1/2 lbs)
6 cloves garlic, cut into slivers, plus 4 whole cloves
6 sprigs fresh rosemary, leaves picked
None None Olive oil
1 1/4 cups white wine
10 small potatoes, scrubbed
1 bunch carrots, scrubbed
1 bunch baby beets, peeled
1 small acorn squash, quartered and seeded

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Quick Info

Servings
4 servings
Calories
229 kcal
Category
Meat & Poultry

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