Slow-Roasted Lamb With Lemon And Mint Recipe

Name: Slow-Roasted Lamb With Lemon And Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup lemon juice; 2 tbsp olive oil; 2 cloves garlic, crushed; 2 tsp dried mint; 1 tsp ground cumin; 1/2 tsp mixed spice (can substitute pumpkin pie spice); 4 1/3 lb lamb leg on bone, trimmed; 2 None red onions, cut into wedges; 6 None potatoes, peeled, quartered; 1 None lemon, chopped into 1 inch chunks

Servings: persons

1/3 cup lemon juice
2 tbsp olive oil
2 cloves garlic, crushed
2 tsp dried mint
1 tsp ground cumin
1/2 tsp mixed spice (can substitute pumpkin pie spice)
4 1/3 lb lamb leg on bone, trimmed
2 None red onions, cut into wedges
6 None potatoes, peeled, quartered
1 None lemon, chopped into 1 inch chunks

1
In a bowl, combine lemon juice, oil, garlic, mint and spices; season well. Massage mixture into lamb. Marinate a minimum 2 hours or overnight.
2
Preheat oven to 350u00b0F. Line a roasting pan with parchment paper.
3
Spread onion over pan. Place lamb on top and pour over marinade; bake 2 1/2 hours.
4
Add potatoes to pan. Sprinkle chopped lemon over lamb; bake another 1 1/2 hours. Transfer lamb to a plate; rest, covered loosely with foil, about 20 minutes.
5
Meanwhile, increase oven to 400u00b0F. Bake potatoes and onions another 15-20 minutes. Serve lamb with roasted vegetables and pan juices.

1666

kcal

Calories

111

Fat

Carbs

127

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 10 ingredients. The key ingredients include: 1/3 cup lemon juice, 2 tbsp olive oil, 2 cloves garlic, crushed, 2 tsp dried mint, and more.

Yes, Slow-Roasted Lamb With Lemon And Mint 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.

Slow-Roasted Lamb With Lemon And Mint

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