Roast Leg of Lamb with Spring Vegetables

Ready in 1 hour

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Top-ranked recipe named "Roast Leg of Lamb with Spring Vegetables"


Ingredients

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1/2 c Fresh minced parsley
1 1/4 ts Divided salt
Shallots
1/2 ts Crumbled sage leaves
1 6-8 lb boned and flattened
1 Minced clove garlic
1 ts Crushed rosemary leave
New potatoes
Baby turnips
Carrots
1/2 c Divided olive oil
6 6-8 whole heads garlic
Parsnips
1/4 ts Fresh ground pepper
sm Quartered artichokes
Leeks

Original recipe makes 1 Servings

Servings  

Preparation

Preheat oven to 400 degrees. Combine parsley, garlic, sage, rosemary, 1 teaspoon of the salt, and pepper. Spread lamb flat and rub with 1 teaspoon of the olive oil. Sprinkle with herb mixture and roll lamb up, tucking ends in. Tie in even roll with kitchen cord. Rub outside of lamb with 1 tablespoon oil, sprinkle with remaining salt. Place on rack in open, shallow roasting pan, fat side up, and roast 1 1/2 hours for rare or 2 hours for medium. During last 45 minutes to an hour, pour remaining oil into roaster, all around roast. Surround roast with choice of vegetables, covering each one with oil. Roast until vegetables are tender and lamb is done.

Calories Per Serving: 389 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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