Roast Lamb and Vegetables

I promised I’d share the delicious recipe K & A shared me while they were visiting! I hope you enjoy it as much as I did. I can’t wait to make the meal again.

Ingredients 

Roast Lamb

1 leg of lamb
10 small lemons cut in half
7 – 10 whole cloves of garlic {depends on how much you like garlic}
4 large onions
1/4 – 1/2 cup olive oil {depends on the size of the leg}
salt & pepper for seasoning

Roasted Vegetables

8 large carrots
8 medium red potatoes
1/2 pumpkin or other squash of choice
1/4 – 1/2 cup olive oil
salt & pepper for seasoning

Directions 

Roast Lamb 

1. Cut lemons in half and place in the bottom of a 9 x 12 baking dish peel side down
2. Peel garlic and place in baking dish with lemons
3. Peel onions and place a toothpick in each side to hold layers together {total of four toothpicks}, place one onion in each of the four corners of the baking dish
4. Place leg of lamb on top of lemons and garlic in the middle of the baking dish 5. Coat the lamb with olive oil and season with salt and pepper

Roast lamb at 425 degrees for 20 minutes. Then reduce heat to 300 degrees and roast an additional hour or until the lamb registers at 140 degrees. For a 6 pound   leg an hour should equal medium rare, add an extra 10 minutes per pound. Remove from oven and place lamb on a cutting board. Let the roast rest for 10 – 15 minutes before carving.

   

Roasted Vegetables

1. Cut carrots in half {lengthwise} and place in a cooking dish
2. Cut pumpkin or squash in to long pieces and place with carrots
3. Cut potatoes in half and make small cuts into the peel side of each potato, place in a cooking dish
4. Coat carrots, pumpkin and potatoes in olive oil and season with salt and pepper

 

Place cooking dishes into oven with roast lamb after the temperature changes from 425 to 300. Cook vegetables until tender when poked with a fork.

 

Dish up and enjoy!

xox
Em  

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