Roasted Lamb With Vegetables And Gnocchi Recipe

Name: Roasted Lamb With Vegetables And Gnocchi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 None zucchini, sliced; 1 lb shallots, peeled; 2 cloves garlic, peeled and crushed; 5 sprigs fresh rosemary, little reserved for garnish, remainder chopped; 3 tbsp olive oil; 2 1/4 lbs lamb leg, de-boned and butterflied; 4-5 tbsp basil pesto; 1 1/2 cup vegetable stock; 1/2 lb cherry tomatoes; 1 tbsp butter; 1 lb premade gnocchi; 6 sprigs fresh sage, chopped

Servings: persons

2 None zucchini, sliced
1 lb shallots, peeled
2 cloves garlic, peeled and crushed
5 sprigs fresh rosemary, little reserved for garnish, remainder chopped
3 tbsp olive oil
2 1/4 lbs lamb leg, de-boned and butterflied
4-5 tbsp basil pesto
1 1/2 cup vegetable stock
1/2 lb cherry tomatoes
1 tbsp butter
1 lb premade gnocchi
6 sprigs fresh sage, chopped

1
Preheat the oven to 350u00b0F. In a bowl, mix the zucchini, shallots, garlic, rosemary and 2 tbsp oil. Season with salt and black pepper.
2
Season the lamb with salt and black pepper. Spread with the pesto, roll up from the short side and tie with kitchen string. Heat 1 tbsp oil in a Dutch oven and brown the lamb evenly. Arrange the zucchini mixture around the lamb, pour in the stock and roast for 30 mins. Add the tomatoes and roast for 30 more mins, testing the temperature for doneness.
3
Meanwhile, cook the gnocchi according to the package directions. Melt the butter in a frying pan and saute the gnocchi for 1-2 mins, turning. Add the sage and fry for 1 more min. Season with salt and black pepper.
4
As the gnocchi is cooking, remove the lamb from oven and allow to rest 8 mins. Slice the lamb, garnish with rosemary and serve with the roasted vegetables and gnocchi.

2010

kcal

Calories

222

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.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 None zucchini, sliced, 1 lb shallots, peeled, 2 cloves garlic, peeled and crushed, 5 sprigs fresh rosemary, little reserved for garnish, remainder chopped, and more.

Yes, Roasted Lamb With Vegetables And Gnocchi falls under the Pasta & Noodles 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 Vegetables And Gnocchi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions