Lamb Roast with Vegetable

A Classic holiday's favorite

By: HomeFindss kitchen

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Lamb Roast with Vegetable

Ingredients

For the vegetables:

• 1 lb. potatoes

• 3 medium carrots, chopped into 1-inch pieces

• 1 small onion, coarsely chopped

• ½ tablespoon olive oil

• 1 teaspoon Italian seasoning

• 1 teaspoon salt

• 1 head of garlic

• Rosemary ( optional )

For the Lamb:

• 1 (4-5 lb.) leg of lamb or lamb shoulder, boneless

• ¼ cup olive oil

• 2 tablespoons Dijon mustard

• 1 tablespoon fresh sage, finely chopped

• 1 tablespoon fresh thyme, finely chopped

• 1 tablespoon Italian seasoning

• 1 tablespoon minced garlic

• 2 teaspoons soy sauce

• 1 teaspoon balsamic vinegar

• 1 + ½ tablespoons coarse salt

• 1 teaspoon ground black pepper

• 1 teaspoon fresh parsley, finely chopped (for garnish)

Prep Time: 15 minutes

Total Time: 2 HR 15 minutes

Servings: 6

Directions

1. Prepare the vegetables: In a large mixing bowl, add potatoes, carrots and onions. Drizzle with olive oil and season with Italian seasoning and salt. Toss to combine until well coated. Transfer the vegetable mixture into a roasting pan or Dutch oven and spread them evenly on the bottom.

2. Prepare the lamb: Pat dry the whole boneless lamb leg completely with a paper towel before adding seasoning. Score the leg of lamb with a knife to make shallow cuts, about ¼-inch deep.

3. Make the lamb marinade rub: In a small mixing bowl, mix together olive oil, mustard, sage, thyme, Italian seasoning, garlic, soy sauce, balsamic vinegar, salt, and pepper, until it forms a smooth paste. Rub and spread the mixture over the entire leg of lamb including the inside of the leg and the shallow cuts.

4. Roast: Tie the leg of lamb together using kitchen string. Place the leg of lamb on top of the vegetables. Roast uncovered in the oven at 350 F for 1.5 to 2 hours, until the internal temperature reaches 145F. Check for doneness by inserting a digital meat thermometer into the center of the meat to get a quick measurement reading.

5. Prepare the vegetables: In a large mixing bowl, add potatoes, carrots and onions. Drizzle with olive oil and season with Italian seasoning and salt. Mix in and combine until well coated. Transfer the vegetable mixture into a roasting pan and spread them evenly on the bottom.

Tip

• Use a digital thermometer. A digital meat thermometer is very useful when cooking any kind of meat. Simply insert the thermometer halfway inside the meat to get a quick measurement. Once it reads 145F, you can take it out of the oven.

• Store roast lamb in an airtight container for up to 2-3 days in the refrigerator.

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