Set rack in lower third of oven and preheat for 350 degrees
1. Combine the 4 garlic cloves and the chopped vegetables in a bowl and mix well with olive oil. Set aside.
2. Combine rosemary, soy, olive oil, mustard and lemon juice in a bow and mix well until emulsified. Set aside.
3. Poke holes with a paring knife and add the sliced garlic pieces into the lamb at equal intervals all over the lamb on top and bottom as well as into the top of the roast or the big end piece.
4, Add salt and pepper all over then rub with the soy mixture,
5. Add the vegetables to a large shallow roasting pan along with a quarter inch of beef stock, Place lamb on rack inside the roasting pan over the vegetables and roast for about an hour to an hour and a quarter. Check the temp all over after about one hour. When done the center should be around 120 degrees. The outside slices will be medium rare. Keep on carving to reach the rarer pieces.
6, Glaze the roaring pan with a little red wine and strain through a sieve mashing juices out of the cooked vegetables. Skim off the fat and serve as gravy,
Serve with mashed potatoes and fresh peas.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (128g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 3 (8%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 24.2mg||1 %|
|Potassium 545.7mg||14 %|
|Total Carbohydrate 8.3g||2 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 6.3g|
|Protein 3g||4 %|
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Calories per serving: 40
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