Spiced Lamb With Roast Vegetables And Green Beans

Name: Spiced Lamb With Roast Vegetables And Green Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 lb leg of lamb, bone removed; 6 sprigs fresh rosemary; 2 None bay leaves; 5 tbsp olive oil; 5 None potatoes, peeled and chopped; 6 None carrots, peeled and chopped; 2/3 lb shallots, peeled; 7 cloves garlic, peeled and minced; 2 tbsp tomato paste; 1 1/4 cup red wine; 2 1/2 cups vegetable stock; 2 tbsp apricot jam; 1 tsp tandoori spice mix or sweet paprika; 3 1/3 lb green beans, trimmed and halved; 3 slices toast, crusts removed, then processed into fine breadcrumbs; 5 1/2 tbsp butter

Servings: persons

4 1/2 lb leg of lamb, bone removed
6 sprigs fresh rosemary
2 None bay leaves
5 tbsp olive oil
5 None potatoes, peeled and chopped
6 None carrots, peeled and chopped
2/3 lb shallots, peeled
7 cloves garlic, peeled and minced
2 tbsp tomato paste
1 1/4 cup red wine
2 1/2 cups vegetable stock
2 tbsp apricot jam
1 tsp tandoori spice mix or sweet paprika
3 1/3 lb green beans, trimmed and halved
3 slices toast, crusts removed, then processed into fine breadcrumbs
5 1/2 tbsp butter

1
Preheat oven to 425u00b0F. Season lamb then roll up and secure with butcher's twine. Tuck in 3 sprigs of rosemary and 1 bay leaf then rub with 3 tbsp oil. Place in a roasting pan and roast for 15 mins.
2
Heat remaining oil in a large frying pan. Add potatoes, carrots, shallots, 4 cloves garlic and remaining herbs. Saute for 4-5 mins then add tomato paste and cook for 1-2 mins. Add red wine and stock, season and bring to a boil.
3
Turn oven temperature down to 300u00b0F. Add vegetables to roasting pan and cook for 2 1/2-3 hours, adding more stock or water if necessary. Mix remaining garlic with jam, spice mixture and 2 tbsp water then spread over lamb 10 mins before the end of the cooking time.
4
Cook beans in boiling salted water for 10-12 mins. Meanwhile, heat a frying pan, add breadcrumbs and toast until brown, add butter, gradually, and continue to toast until crisp and golden. Drain beans and toss with breadcrumbs. Serve lamb and roasted vegetables on a large platter with beans.

2199

kcal

Calories

143

Fat

Carbs

145

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

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 16 ingredients. The key ingredients include: 4 1/2 lb leg of lamb, bone removed, 6 sprigs fresh rosemary, 2 None bay leaves, 5 tbsp olive oil, and more.

Yes, Spiced Lamb With Roast Vegetables And Green Beans 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!