Roast Leg of Lamb with Spring Vegetables

Ready in 1 hour

Try this Roast Leg of Lamb with Spring Vegetables recipe, or contribute your own. "Roast" and "Lamb" are two of the tags cooks chose for Roast Leg of Lamb with Spring Vegetables.

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


Are you making this? 
1/2 c Fresh minced parsley
1 1/4 ts Divided salt
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
1/2 c Divided olive oil
6 6-8 whole heads garlic
1/4 ts Fresh ground pepper
sm Quartered artichokes

Original recipe makes 1 Servings



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!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Roast Leg of Lamb with Spring Vegetables. Be the first to review it!

I'd rate it:

sign in to add your comment


Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free