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Herbed Roast Leg of Lamb

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Recipe

 
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 ½ pounds italian plum (roma) tomatoes
sliced thick
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10 ounces mushrooms
quartered
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1 each sweet red bell peppers
chopped
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1 each yellow onion
halved, with the skin
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2 each shallots
with the skin
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2 heads garlic
the outer skin removed
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¼ pound pearl onions
red, or white
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2 x rosemary leaves
fresh
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2 x oregano sprigs
fresh
*
2 x thyme sprigs
fresh
*
6 tablespoons olive oil
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6 pounds leg of lamb
trimmed of excess, fat
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For the mixed baby vegetables
¼ pound zucchini
baby
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6 ounces baby carrots
trimmed
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¼ pound haricot beans
trimmed
*
1 small potatoes
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1 tablespoon olive oil
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1 x pearl onions
reserved from the lamb
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1 tablespoon mint dill weed
fresh, minced
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Ingredients

Amount Measure Ingredient Features
1.1 kg italian plum (roma) tomatoes
sliced thick
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289 ml/g mushrooms
quartered
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1 each sweet red bell peppers
chopped
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1 each yellow onion
halved, with the skin
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2 each shallots
with the skin
* Camera
2 heads garlic
the outer skin removed
* Camera
113.4 g pearl onions
red, or white
* Camera
2 x rosemary leaves
fresh
* Camera
2 x oregano sprigs
fresh
*
2 x thyme sprigs
fresh
*
9E+1 ml olive oil
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2.7 kg leg of lamb
trimmed of excess, fat
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For the mixed baby vegetables
113.4 g zucchini
baby
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173.4 ml/g baby carrots
trimmed
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113.4 g haricot beans
trimmed
*
1 small potatoes
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15 ml olive oil
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1 x pearl onions
reserved from the lamb
* Camera
dill weed
fresh, minced
* Camera

Directions

To make the lamb: In a large roasting pan stir together the tomatoes, the mushrooms, the bell pep per, the yellow onion, the shallots, the garlic, the pearl onions, the rosemary, oregano, and thyme sprig, ¼ cup of the oil, and salt and pepper to taste.

Arrange the lamb, patted dry, on top of the vegetable mixture, drizzle it with the remaining 2 tablespoons oil, and season it with salt and pepper.

Roast the lamb and the vegetables in the middle of a preheated 450?F.

oven for 15 minute s, reduce the temperature to 350?F., and roast the lamb and stirring the vegetab les every 20 minutes, for 1 hour and 20 minutes more, or until the lamb registe rs 145?F.

on a meat thermometer for medium-rare meat.

Transfer the lamb to a cutting board and let it stand, covered loosely with foi l, for 15 minutes.

Reserve the pearl onions for the mixed baby vegetables.

Tr ansfer the lamb to a platter, spoon the baby vegetables around it, and garnish the lamb with the mint sprigs.

If planning to make the stuffed cabbage reserve 1 pound of the lamb.

To make the mixed vegetables: In a kettle of boiling salted water cook separately the zucchini, the pattypan squash, the carrots, and the haricots verts until each vegetable is crisp- tende r and cook the potato, peeled and cut into ½-inch dice, until it



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 1156g (40.8 oz)
Amount per Serving
Calories 157958% from fat
 % Daily Value *
Total Fat 102g 156%
Saturated Fat 36g 182%
Trans Fat 0g
Cholesterol 456mg 152%
Sodium 450mg 19%
Total Carbohydrate 9g 9%
Dietary Fiber 7g 27%
Sugars g
Protein 268g
Vitamin A 184% Vitamin C 142%
Calcium 11% Iron 75%
* based on a 2,000 calorie diet How is this calculated?
 

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