Roasted Lamb And Vegetables Recipe

Name: Roasted Lamb And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 1/2-pound) lean boneless leg of lamb; 7 large cloves garlic, sliced; 2 tablespoons chopped fresh rosemary; 1 teaspoon salt; 1 teaspoon freshly ground pepper; Olive oil-flavored vegetable cooking spray; 2 3/4 pounds small round red potatoes; 2 (1-pound) packages baby carrots; 1 (14 1/4-ounce) can no-salt-added beef broth; 1/4 cup water; 2 tablespoons cornstarch; Fresh rosemary sprigs (optional)

Servings: persons

1 (3 1/2-pound) lean boneless leg of lamb
7 large cloves garlic, sliced
2 tablespoons chopped fresh rosemary
1 teaspoon salt
1 teaspoon freshly ground pepper
Olive oil-flavored vegetable cooking spray
2 3/4 pounds small round red potatoes
2 (1-pound) packages baby carrots
1 (14 1/4-ounce) can no-salt-added beef broth
1/4 cup water
2 tablespoons cornstarch
Fresh rosemary sprigs (optional)

1
Trim fat from lamb. Make 1/4-inch-deep slits in lamb; insert a garlic slice into each slit. Combine chopped rosemary, salt, and pepper. Sprinkle half of rosemary mixture over lamb. Insert meat thermometer into thickest part of lamb, if desired. Place lamb in a large roasting pan coated with cooking spray; add potatoes, carrots, and beef broth.
2
Sprinkle vegetables with remaining rosemary mixture. Bake, uncovered, at 350u00b0 for 2 hours or until meat thermometer registers 150u00b0 (medium-rare) to 160u00b0 (medium), stirring vegetables occasionally.
3
Transfer lamb to a serving platter; arrange vegetables around lamb, and keep warm. Skim fat from pan juices. Combine 1/4 cup water and cornstarch, stirring until smooth. Add cornstarch mixture to pan juices, stirring with a wire whisk. Bring to a boil over medium heat, stirring constantly. Cook, stirring constantly, until thickened and bubbly. Serve gravy with lamb and vegetables. Garnish with rosemary sprigs, if desired.

635

kcal

Calories

Fat

124

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.

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

You need 12 ingredients. The key ingredients include: 1 (3 1/2-pound) lean boneless leg of lamb, 7 large cloves garlic, sliced, 2 tablespoons chopped fresh rosemary, 1 teaspoon salt, and more.

Yes, Roasted Lamb And 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.

Roasted Lamb And Vegetables

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