Description
Savor the flavors of a One Pan Roast Leg of Lamb, perfectly seasoned and accompanied by caramelized vegetables for a cozy meal that unites family and friends.
Ingredients
Scale
- 1 leg of lamb (4–5 pounds)
- 6 cloves garlic
- Fresh rosemary (a few sprigs)
- 3 tbsp olive oil
- Salt and pepper to taste
- 4 large carrots (cut into thick slices)
- 1.5 pounds baby potatoes
Instructions
- Preheat your oven to 400°F (200°C).
- Place the leg of lamb in a large roasting pan. Smash the garlic cloves and scatter them around the lamb with rosemary sprigs.
- Drizzle olive oil over the lamb, rubbing it into all areas. Generously season with salt and pepper.
- Add carrot slices and baby potatoes around the lamb, ensuring they are coated with juices.
- Roast for about 1 hour or until the internal temperature reaches at least 145°F (63°C) for medium-rare; adjust cooking time as needed for desired doneness.
- Let the lamb rest for 10 minutes before carving. Serve slices with roasted veggies.
Nutrition
- Serving Size: 1 slice of lamb with vegetables (approx. 300g)
- Calories: 480
- Sugar: 3g
- Sodium: 120mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg
Keywords: - For added flavor, consider marinating the lamb overnight with herbs and spices. - Substitute seasonal vegetables like Brussels sprouts or parsnips based on preference.