Roasted Lamb With Acorn Squash And Broccoli

1. 1

   Preheat oven to 500u00b0.

2. 2

   Unroll roast; trim fat from roast. Reroll roast; secure at 1-inch intervals with heavy string. Make 6 (1/2-inch-deep) slits in roast; place garlic halves and rosemary into each slit. Sprinkle with 1/2 teaspoon salt and pepper. Place roast on a broiler pan; insert meat thermometer into thickest portion of roast. Bake at 500u00b0 for 10 minutes. Reduce oven temperature to 425u00b0 (do not remove roast from oven).

3. 3

   Combine 1/4 teaspoon salt, 1 teaspoon olive oil, and squash, and arrange squash around roast. Bake at 425u00b0 for 22 minutes. Combine 1 teaspoon olive oil, 1/4 teaspoon salt, broccoli spears, and the minced garlic. Carefully turn roast, and arrange the broccoli mixture around the roast. Bake at 425u00b0 for an additional 25 minutes or until thermometer registers 145u00b0 (medium-rare). Let roast stand for 5 minutes.

* Per serving · 4 servings · Values may vary.

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