Roasted Lamb With Spring Vegetables Recipe

Name: Roasted Lamb With Spring Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 leg of lamb boneless, about 3 1/3 lbs; 3 stems thyme leaves stripped and chopped; 1 stem rosemary leaves stripped and chopped; 1 clove garlic finely chopped; 2 onions quartered; 1 3/4 cups lamb stock; 1 pound asparagus trimmed; 3/4 pound carrots peeled and sliced; 3/4 pound mushrooms halved; 2 tablespoons butter or margarine; 1/2 bunch parsley leaves finely chopped; 1/2 cup sour cream; 2 teaspoons cornstarch; thyme; rosemary

Servings: persons

1 leg of lamb boneless, about 3 1/3 lbs
3 stems thyme leaves stripped and chopped
1 stem rosemary leaves stripped and chopped
1 clove garlic finely chopped
2 onions quartered
1 3/4 cups lamb stock
1 pound asparagus trimmed
3/4 pound carrots peeled and sliced
3/4 pound mushrooms halved
2 tablespoons butter or margarine
1/2 bunch parsley leaves finely chopped
1/2 cup sour cream
2 teaspoons cornstarch
thyme
rosemary

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

408

kcal

Calories

Fat

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 leg of lamb boneless, about 3 1/3 lbs, 3 stems thyme leaves stripped and chopped, 1 stem rosemary leaves stripped and chopped, 1 clove garlic finely chopped, and more.

Yes, Roasted 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!

Roasted Lamb With Spring Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions