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.
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!
After a good scrubbing, the vegetables were tossed with olive oil, garlic, salt, and pepper.
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.
Garlic-Crusted Roast Leg of Lamb
- 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
- Preheat oven to 450 degrees F. Remove lamb from marinade, letting excess drip back into bag.
- Place lamb on a plate, and season generously with smashed garlic, salt and pepper.
- Pour marinade into roasting pan and add assorted vegetables. Toss with olive oil, and season with salt and pepper.
- Arrange the seasoned leg of lamb on top of the vegetables.
- 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.)
- 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.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.