Roast Lamb

Recipes

Garlic-Crusted Roast Leg of Lamb

November 14, 2014

 

This garlic-crusted lamb roast makes for a hearty and colorful all-in-one meal. By roasting lamb over a bed of root vegetables creates a juicy, flavorful leg of lamb and perfectly seasoned veggies without the fuss!

Lamb is my favorite protein because of it’s flavor, tenderness, and its a healthier choice! With the growing numbers of consumers focusing on nutrition, healthy lifestyles and accountability in food production, American Lamb is a lean, nutrient rich choice. All American Lamb is hormone free and American Lamb can be offered as all-natural products that are antibiotic free.

With more than 82,000 family-owned sheep operations in nearly every U.S. state, American Lamb is local and available year round. Here’s a list of where to buy American Lamb in your area.

 

Farmers Market Vegetables

The weather was beautiful on Sunday so I took Basil for a walk to the local Mueller Farmers Market. JBG had the perfect bags of roasting vegetables and the tiniest baby carrots. Just what I needed, along with three doughnuts from Red Rabbit Bakery: coffee, pumpkin, and raspberry!

Farmers' Market Roasted Vegetables

After a good scrubbing, the vegetables were tossed with olive oil, garlic, salt, and pepper.

Roast Leg of Lamb

Lamb leg is a really tender cut so you can skip the marinade. However, to add extra flavor, I marinated the lamb with garlic, rosemary (from my own herb garden!), salt, and olive oil for 3 hours prior to roasting.

Herb Garden

 

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Garlic-Crusted Roast Leg of Lamb

Scale

Ingredients

  • 1 head garlic, peeled and smashed
  • 3 fresh rosemary sprigs
  • 1/2 cup extra-virgin olive oil
  • 4 pounds leg of lamb
  • Coarse salt and ground pepper
  • 2 cups assorted vegetables

Instructions

  1. Preheat oven to 450 degrees F. Remove lamb from marinade, letting excess drip back into bag.
  2. Place lamb on a plate, and season generously with smashed garlic, salt and pepper.
  3. Pour marinade into roasting pan and add assorted vegetables. Toss with olive oil, and season with salt and pepper.
  4. Arrange the seasoned leg of lamb on top of the vegetables.
  5. Roast 15 minutes, then cover with foil and reduce oven temperature to 300 and cook until medium-rare. About 1 1/2 hour. (An instant-read thermometer inserted in the center should read 125 when inserted in the thickest part of the lamb.)
  6. Allow leg of lamb to rest for 20 minutes before slicing. Toss vegetables with pan juices and serve.

 

I whipped up a quick couscous side with Pereg Gourmet’s Couscous with Cranberries. Add water, cook over stove for 20 minutes, stir and fluff! Super easy to prepare.

 

Garlic-crusted Roast Leg of Lamb

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

WRITTEN BY:

Jane Ko is the Austin blogger behind A Taste of Koko, Austin's top food and travel blog featuring the hottest restaurants and weekend getaways. Jane has been a speaker at South by Southwest (SXSW), Texas Conference for Women, BlogHer, and more on entrepreneurship and social media. She lives in Austin Texas with her dog and cat.

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