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RECIPE
7 INGREDIENTS7 STEPS2HR 10MIN

Garlic-Crusted Roast Leg of Lamb

5.0
1 Ratings

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This garlic-crusted lamb roast makes for a hearty and colorful all-in-one meal. By roasting lamb over a bed of root vegetables creates a juicy, flavorful leg of lamb and perfectly seasoned veggies without the fuss!
2HR 10MIN
Total Time

A Taste of Koko

A Taste of Koko features the hottest restaurants and weekend getaways and is the official restaurant expert for Visit Austin TX.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
1 head
Garlic , crushed, peeled
3 sprigs
1/2 cup
Extra-Virgin Olive Oil
4 lb
Leg of Lamb
to taste
2 cups
Mixed Vegetables , chopped

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Nutrition Per Serving

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CALORIES
819
FAT
59.5 g
PROTEIN
58.6 g
CARBS
10.6 g

Cooking Instructions

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Step 1
Preheat oven to 450 degrees F (230 degrees C). Remove Leg of Lamb (4 pound) from marinade, letting excess drip back into bag.
Step 2
Place lamb on a plate, and season generously with Garlic (1 head), Fresh Rosemary (3 sprig), Salt ( to taste) and Ground Black Pepper (to taste).
Step 3
Pour marinade into roasting pan and add Mixed Vegetables (2 cup). Toss with Extra-Virgin Olive Oil (1/2 cup) and season with Coarse Salt (to taste) and Ground Black Pepper (to taste).
Step 4
Arrange the seasoned leg of lamb on top of the vegetables.
Step 5
Roast 15 minutes.
Step 6
Then cover with foil and reduce oven temperature to 300 degrees F (150 degrees C) and cook until medium-rare. About 1 1/2 hour. 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.
Step 7
Allow leg of lamb to rest for 20 minutes before slicing. Toss vegetables with pan juices. Serve and enjoy!

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Nutrition Per Serving
Calories
819
% Daily Value*
Fat
59.5 g
76%
Saturated Fat
20.2 g
101%
Trans Fat
0.0 g
--
Cholesterol
202.6 mg
68%
Carbohydrates
10.6 g
4%
Fiber
2.3 g
8%
Sugars
0.1 g
--
Protein
58.6 g
117%
Sodium
197.9 mg
9%
Vitamin D
--
--
Calcium
58.6 mg
5%
Iron
5.9 mg
33%
Potassium
943.7 mg
20%
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