Roast Leg of Lamb With Spring Vegetables

“Juicy lamb roast with a mixture of fresh vegies. Also can use fresh asparagus spears. Add them with the zucchini. NOTE: The carrots, leeks and zukes called for are the whole BABY type. You can use those machine-made "baby" carrots, but the presentation is nicer if you use whole baby carrots and leave some of the stem on them. If your potatoes are very small, leave them whole. This produces a rare roast. Cook longer if you prefer it more done”
READY IN:
1hr 39mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F
  2. Rub lamb all over with salt and pepper. Put lamb in a large roasting pan, lay 3 rosemary sprigs on top and scatter garlic cloves around the lamb. Roast for 20 minutes, then turn lamb over. Remove old rosemary sprigs and add 3 new ones on top.
  3. Add potatoes to pan and toss in the lamb fat. Return to oven for 15 minutes. Remove rosemary and turn lamb over again and cook for another 15 minutes.
  4. Add carrots and leeks and toss with potatoes in lamb fat. Turn lamb again. Roast for another 15 minutes and add zucchini and toss all vegies in fat. Turn lamb again.
  5. Roast another 15 minutes and then take lamb out of pan and put on cutting board. Tent with foil.
  6. Remove vegies to serving dish and keep warm. Separate garlic cloves from vegies.
  7. For gravy, spoon the fat from the surface. Place roasting pan over medium heat on stove-top and stir in flour to make a roux. Cook, stirring, for 2 minutes, then gradually stir in wine and stock. Boil 2 minutes and strain into gravy boat.
  8. Carve the lamb and serve with vegies . Serve a garlic clove with each serving and squeeze garlic "paste" from skin onto the lamb. Serve gravy separately.

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