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
This one-pan feast is truly worthy of a special occasion. Fresh rosemary elevates the vegetables with its heady aroma while fresh garlic inserted into the lamb allows for deep penetration of this star Mediterranean ingredient. Only 30 minutes of active prep time and the oven does the rest of the heavy lifting. Pull out your best platter for this array of tender lamb and beautifully colorful vegetables, ideal for an Easter celebration or Mother's day dinner. Though no side dishes are needed, a vibrant mixed green salad makes a superb complement to this meal.
Ingredients
Uncooked lean and trimmed lamb leg
2 pound(s)
Garlic
3 clove(s)
Baby carrots
½ pound(s)
Uncooked new potatoes
¾ pound(s)
Uncooked zucchini
2 medium
Red onion
1 large
Yellow bell pepper
1 medium
Red bell pepper
1 medium
Asparagus
¼ pound(s)
Rosemary sprig
2 item(s)
Table salt
⅛ tsp
Black pepper
⅛ tsp
Instructions
1
Preheat oven to 400°F. In roasting pan that’s large enough to hold both meat and vegetables, place lamb. Use sharp knife to make small slits all over surface of meat. Push garlic slices into slits. Roast lamb for 1 hour.
2
Arrange carrots and potatoes around lamb in pan. Roast for 15 minutes. Arrange zucchini, onion, and bell peppers around lamb. If asparagus spears are thick, add to pan. (Set aside thinner asparagus spears to add later.) Tuck rosemary sprigs into vegetables and season with salt and black pepper to taste. Roast lamb and vegetables for 20 minutes more. Transfer lamb to cutting board. Cover with foil and let rest for 10 minutes.
3
Meanwhile, add asparagus (if not added earlier) to pan and gently stir into vegetables. Roast until vegetables are meltingly tender, 10 to 15 minutes more. Carve lamb and serve with roasted vegetables and potatoes.
4
Serving size: 1⁄4 of lamb, vegetables, and sauce
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