Roasted Lamb With Spring Vegetables

1. 1

   Preheat the oven to 400u00b0F. Rub the lamb with salt, pepper, thyme, rosemary and garlic. Place in a roasting pan. Roast for 2 1/2 hours. After 30-45 mins add the onions and 1/2 cup of the stock to the roasting pan. Baste lamb occasionally. Add the remaining stock as needed to keep pan from drying out.

2. 2

   Cook the asparagus and carrots separately in a little boiling salted water for 8-10 mins. Drain and keep warm. Heat the butter in a skillet on medium-high heat. Add the mushrooms and saute until golden brown. Add the carrots and season. Sprinkle with the chopped parsley.

3. 3

   Remove lamb from the oven and keep warm. Strain roast drippings through a sieve into a saucepan. Add a little water and bring to a boil. Reduce heat to low. Mix sour cream and cornstarch and stir into the gravy. Bring to a boil and season.

4. 4

   Arrange lamb roast and vegetables on a serving platter. Garnish with herbs. Serve with gravy.

No nutritional information available.

No additional tips available.