Roast Leg Of Lamb With Spring Vegetables Recipe
Servings: 1
Ingredients
- 1 x 6-8 lb boned and flattened leg of lamb
- 1/2 c. Fresh chopped parsley
- 1 x Chopped clove garlic
- 1/2 tsp Crumbled sage leaves
- 1 tsp Crushed rosemary leave
- 1Â 1/4 tsp Divided salt
- 1/4 tsp Fresh grnd pepper
- 1/2 c. Divided extra virgin olive oil
- Â Â sm Quartered artichokes
- 6 x -8 whole heads garlic
- Â Â New potatoes
- Â Â Baby turnips
- Â Â Leeks
- Â Â Shallots
- Â Â Carrots
- Â Â Parsnips
Directions
- Preheat oven to 400 degrees. Combine parsley, garlic, sage, rosemary, 1 tsp. of the salt, and pepper. Spread lamb flat and rub with 1 tsp. of the extra virgin olive oil. Sprinkle with herb mix and roll lamb up, tucking ends in. Tie in even roll with kitchen cord. Rub outside of lamb with 1 Tbsp. oil, sprinkle with remaining salt. Place on rack in open, shallow roasting pan, fat side up, and roast 1 1/2 hrs for rare or possibly 2 hrs for medium. During last 45 min to an hour, pour remaining oil into roaster, all around roast. Surround roast with choice of vegetables, covering each one with oil. Roast till vegetables are tender and lamb is done.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 582g | |
| Calories 1225 | |
| Calories from Fat 964 | 79% |
| Total Fat 109.09g | 136% |
| Saturated Fat 15.14g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3075mg | 128% |
| Potassium 1727mg | 49% |
| Total Carbs 60.79g | 16% |
| Dietary Fiber 12.8g | 43% |
| Sugars 9.5g | 6% |
| Protein 9.12g | 15% |
