Rosemary roast lamb with Mediterranean vegetables
0
Points®
Total time: 2 hr 20 min • Prep: 30 min • Cook: 1 hr 50 min • Serves: 8 • Difficulty: Easy
Roasted lamb and vegetables make a wonderful Easter meal. We tossed in some potatoes, too, to complete your dinner.
Ingredients
Uncooked lean and trimmed lamb leg
2 pound(s)
Garlic
3 clove(s), large, thickly sliced
Baby carrots
½ pound(s)
Uncooked new potatoes
¾ pound(s), baby-variety
Red onion
1 large, sliced into wedges
Yellow bell pepper
1 medium, cut into large chunks
Red bell pepper
1 medium, cut into large chunks
Zucchini
2 medium, sliced into large chunks
Asparagus
¼ pound(s)
Rosemary sprig
2 item(s), broken into small sprigs, or to taste
Table salt
⅛ tsp(s), or more to taste
Black pepper
⅛ tsp(s), or more to taste
Instructions
1
Preheat oven to 400°F. Place lamb in a roasting pan large enough to hold both lamb and vegetables. Use a sharp knife to make small slits all over surface of lamb; 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 board. Cover with foil and let rest for 10 minutes. Meanwhile, flip vegetables over, add asparagus to pan and roast for 10 to 15 minutes more.
5
Carve lamb and serve with roasted vegetables and potatoes.
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