Leg of Lamb with Roasted Vegtables

About The Recipe

Golden brown on the outside, moist and tender within, the leg of lamb makes a magnificent main course for Sunday dinner. Cooking times will vary with the size of the roast and the degree of doneness you desire.  Please note that roasts put into the oven straight from the refrigerator will take longer to roast.  So, it’s best to take your lamb out of the refrigerator and let it stay at room temperature for about one hour before prepping to roast in the oven. Ensure you allow enough time to cook the lamb and let it rest before carving so your dinner will not be delayed. To check the roasted lamb for doneness, use an instant-read meat thermometer.  Enjoy your Sunday Lamb with roasted vegetables. 

Roasted times for leg of lamb bone in.

Medium - 25 minutes per pound internal temperature 135°F to 140°F. 

Well done - 30 minutes per pound internal temperature 155°F to 165°F. 

Falling Apart Tender Lamb - 40 minutes per pound internal temperature 175°F   

(can take about 6 hours.)

Ingredients

• Bone-in leg of lamb (4 - 5 pounds)
• Coarse Salt
• Freshly ground pepper
• 10 finely minced cloves of garlic
• 2 tbsp Dijon mustard
• 1/2 cup Extra virgin Olive oil
• Fresh Veggies  
• Fresh herb sprigs (Rosemary 4) and (Thyme 10)
• 6 medium yellow Potatoes cut in quarters
• 2 medium white onions cut in quarters
• 4 Carrots cut an angle

Directions

Step 1

Use a paring knife to make slits in the lamb.

Step 2

Combine coarse salt, black pepper, minced garlic, Dijon mustard, olive oil, and finely chopped rosemary and thyme in a medium bowl.

Step 3

Rub the lamb with the above mixture, then place the leg of lamb into the Dutch oven with a rack or a roasting pan with a rack.

Step 4

Preheat the oven to 400∘ degrees F—roast for about 2 hours, covered with a lid or aluminum foil. Refer to the above roasting times for bone-in leg of lamb. My time is based upon a 4 - 5-pound leg of lamb.

Step 5

In the last half hour of roasting time, add cut potatoes, onions, and carrots to the roasting pan and roast veggies for about 30 minutes or until fork tender.

Step 6

Remove the lamb and veggies from the roasting pan and place on the serving platter.  Let lamb rest for about 15 minutes before slicing.  Enjoy 

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Roasted Root Veggies served with Zucchini, Garlic Cashew Soup

Roasted Root Vegetable Medley

Cooking smart for a healthy heart is what it’s all about. Your family will love this low-fat side dish full of beautiful flavors. If you love my Spicy Roasted Sweet Potatoes, you will also love this dish. Carrots, Yellow and Red Beets, Sweet Potatoes, and onions roasted together will make your taste buds sing.

Servings: 6 – 8

Prep Time: 15

Cook Time: 45 minutes @ 425 degrees

Method of cooking: Oven Roasted

Ingredients

• 2 medium size sweet potatoes
• 2 medium Yellow Beets
• 2 medium Beets
• 4 medium carrots
• 2 small white onions
• ¼ cup Extra Virgin Olive Oil

·         2 tablespoons agave nectar (substitute for agave nectar is “Pure Maple Syrup”)

·         1 tablespoon of fresh squeezed lime juice

·         4 cloves garlic (minced)

·         1 tablespoon fresh grated ginger

·         1 teaspoon cinnamon

·         1 teaspoon chili powder

·         1 teaspoon nutmeg

·         ½ teaspoon allspice

·         2 tablespoons fresh parsley (chopped for garnish)

Directions

Preheat oven to 425 degrees and prepare a large baking sheet with aluminum foil.

Prep veggies: Peel and clean veggies, then cut them into 1” (inch) chunks. All veggies should be cut the same size for cooking.

Combine olive oil, agave nectar, lime juice, garlic, fresh ginger, and spices in a large bowl. Add the vegetable medley, toss, and coat well.

Place seasoned veggies on a baking pan and spread them into a single layer to roast evenly.  

Roast the veggies in the oven, occasionally stirring, for about 40 - 45 minutes or until golden brown, tender, and caramelized. Remove from the oven and season with salt and pepper to taste, if desired. Place in a serving dish and garnish with fresh parsley.  

 

Zucchini Garlic Cashew Soup

Raw Cashews

Garlic

Olive Oil

Vegetable Broth

Fresh Herbs - Basil, Mint and Parsley

 Ingredients - makes two servings

2 ounces Raw Cashews

2 medium zucchini, cut into chunks

2 cups of water

4 garlic cloves

Himalayan salt or Bragg Liquid Aminos (to taste; this is optional)

Herbal seasoning blends or fresh herbs, like basil or dill (to taste; optional)

In a medium saucepan, add cashews, zucchini, and garlic cloves into salted water and bring to a boil.  Then reduce heat and let simmer for about 5 minutes or until zucchini is tender.

Add all ingredients to a blender and blend until smooth.  Serve and garnish. Enjoy!

 

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Enjoy a taste of the Sweet and Spicy Roasted Carrots.

4 Servings

 Recipe Essentials 

·        Sharp Knife

·        Vegetable Peeler

·        Medium size Baking Pan (9” x13”)

·        Aluminum Foil to line baking pan

·        Large Ziploc bag

·        Garbage bowl for scraps

·        Bowl for cut carrots

  

Ingredients 

·        6 large carrots – cut in roasting size

·        2 tbsp Olive Oil

·        2 tbsp Thai Chili Pepper Sauce

·        ½ tsp cinnamon

·        ½ tsp Nutmeg

·        1 tsp dry thyme

·        1 tsp dry basil

·        ½ tsp salt & Pepper

Directions 

Preheat the oven (Convection Oven) to 400° and roast for 35 minutes, or set the oven (Conventional Oven, gas, or electric) at 425° and roast for 40 – 45 minutes.

1.     Place a Ziploc bag in a medium bowl so that you can mix your marinade. In the Ziploc bag, add oil, olive oil, chili sauce, cinnamon, nutmeg, thyme, basil, salt, and pepper. Close the bag and combine the ingredients.

2.     Add cut carrots to the marinade, close the bag, and make sure all carrots are covered with the mixture.

3.     Place carrots on the lined baking sheet. Be sure to spread them evenly before baking. Place in the oven at one of the temperatures above.

4.     Once carrots are done, plate and serve.  Enjoy!

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Seasonal Fresh Fruit and Low-fat Greek Yogurt with teaspoon of honey

 

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Carrots, Broccoli, Red Peppers, Zucchini