Rosemary Roast Lamb With Mediterranean Vegetables


Core Recipe
Servings | 4
Preparation Time | 30 min
Cooking Time | 110 min
Level of Difficulty | Easy

main meals | This recipe hails from the UK. It's highly recommended for a special Easter meal.

2 pound lean leg of lamb
3 medium garlic clove(s), thickly sliced
1/2 pound baby carrots
3/4 pound potato(es), baby, new
1 large red onion(s), sliced into wedges
1 medium yellow pepper(s), cut into large chunks
1 medium sweet red pepper(s), cut into large chunks
2 medium zucchini, sliced into large chunks
1/4 pound asparagus
2 rosemary sprig, or to taste, broken into small sprigs
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste

Instructions


1. Preheat oven to 400°F. Place lamb in a very large roasting pan. Use a sharp knife to make small slits all over surface; place garlic slices in slits. Roast for 1 hour.
2. Remove pan from oven and add carrots and potatoes. Roast for 15 minutes.
3. Add all remaining vegetables, except asparagus, to pan so that they surround lamb. Add rosemary sprigs and season with salt and pepper. Roast for 20 minutes more.
4. Remove pan from oven and place lamb on a carving dish. Cover with foil and let rest for 10 minutes. Meanwhile, flip vegetables over, add asparagus and roast for 10 to 15 minutes more.
5. Carve lamb and serve with roasted vegetables.
6. Cook's tip: If the asparagus spears are thick, add them to the roasting pan with the onions, peppers and zucchini.