Roast Leg of Lamb With Spring Vegetables Recipe

Name: Roast Leg of Lamb With Spring Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 leg of lamb, bone-in (about 4 lbs.); salt and pepper; 6 sprigs fresh rosemary, divided; 6 large garlic cloves, unpeeled; 12 lb small red potato, halved; 12 lb baby carrots; 6 baby leeks, root ends trimmed (use white and some of the green parts); 12 lb zucchini (baby); 1 ½ tablespoons all-purpose flour; ½ cup red wine; ⅔ cup brown stock (can sub chicken broth with a little Kitchen Bouquet or browning sauce added)

Servings: persons

1 leg of lamb, bone-in (about 4 lbs.)
salt and pepper
6 sprigs fresh rosemary, divided
6 large garlic cloves, unpeeled
12 lb small red potato, halved
12 lb baby carrots
6 baby leeks, root ends trimmed (use white and some of the green parts)
12 lb zucchini (baby)
1 ½ tablespoons all-purpose flour
½ cup red wine
⅔ cup brown stock (can sub chicken broth with a little Kitchen Bouquet or browning sauce added)

1
["Preheat oven to 400F", "Rub lamb all over with salt and pepper.", "Put lamb in a large roasting pan, lay 3 rosemary sprigs on top and scatter garlic cloves around the lamb.", "Roast for 20 minutes, then turn lamb over.", "Remove old rosemary sprigs and add 3 new ones on top.", "Add potatoes to pan and toss in the lamb fat.", "Return to oven for 15 minutes.", "Remove rosemary and turn lamb over again and cook for another 15 minutes.", "Add carrots and leeks and toss with potatoes in lamb fat.", "Turn lamb again.", "Roast for another 15 minutes and add zucchini and toss all vegies in fat.", "Turn lamb again.", "Roast another 15 minutes and then take lamb out of pan and put on cutting board.", "Tent with foil.", "Remove vegies to serving dish and keep warm.", "Separate garlic cloves from vegies.", "For gravy, spoon the fat from the surface.", "Place roasting pan over medium heat on stove-top and stir in flour to make a roux.", "Cook, stirring, for 2 minutes, then gradually stir in wine and stock.", "Boil 2 minutes and strain into gravy boat.", "Carve the lamb and serve with vegies .", "Serve a garlic clove with each serving and squeeze garlic ""paste"" from skin onto the lamb.", "Serve gravy separately."]

2167

kcal

Calories

Fat

464

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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

You need 11 ingredients. The key ingredients include: 1 leg of lamb, bone-in (about 4 lbs.), salt and pepper, 6 sprigs fresh rosemary, divided, 6 large garlic cloves, unpeeled, and more.

Yes, Roast Leg of Lamb With Spring 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.

That's it — enjoy your meal!

Roast Leg of Lamb With Spring Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions