This garlic-crusted lamb roast makes for a hearty and colorful all-in-one meal. Roasting lamb over a bed of root vegetables creates a juicy, flavorful leg of lamb and perfectly seasoned veggies without the fuss!
Total Time
2hr 45min
0.0
0 Ratings
Author: A Taste of Koko
Servings:
4
Ingredients
•
1
head
Garlic
, peeled, mashed
•
3
sprigs
Fresh Rosemary
•
1/2
cup
Extra-Virgin Olive Oil
•
4
lb
Leg of Lamb
•
to taste
Coarse Salt
•
to taste
Ground Black Pepper
•
2
cups
Mixed Vegetables
Cooking Instructions
1.
Preheat oven to 450 degrees F (230 degrees C). Remove the Leg of Lamb (4 lb) from the marinade and let the excess drip back into the bag.
2.
Place the leg on a plate and season generously with Garlic (1 head), Fresh Rosemary (3 sprigs), and a bit Coarse Salt (to taste) and Ground Black Pepper (to taste).
3.
Pour the marinade into a roasting pan and add Mixed Vegetables (2 cups). Toss with Extra-Virgin Olive Oil (1/2 cup) and season with Coarse Salt (to taste) and Ground Black Pepper (to taste).
4.
Arrange the seasoned leg of lamb on top of the vegetables.
5.
Roast for 15 minutes. Did you know, that using a meat probe would guarantee you the perfect result by saving you time and effort? A wide range of ovens with meat probe can be found on our website!
6.
Then cover with foil and reduce oven temperature to 300 degrees F (150 degrees C) and cook about 1 1/2 hours until medium-rare. An instant-read thermometer inserted in the center should read 125 degrees F (52 degrees C) when inserted in the thickest part of the lamb.
7.
Allow leg of lamb to rest for 20 minutes before slicing. Toss vegetables with pan juices. Serve and enjoy!
Author's Notes
To add extra flavor, I marinated the lamb with garlic, rosemary, salt, and olive oil for 3 hours prior to roasting.
Nutrition Per Serving
CALORIES
1199
FAT
88.8 g
PROTEIN
85.9 g
CARBS
9.2 g
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