Roasted Lamb With Spring Vegetables
Ingredients
- 1 sprig rosemary, leaves stripped and chopped
- 3 sprigs thyme, leaves stripped and chopped ⓘ
- 1 clove garlic, peeled and pressed ⓘ
- 1.5 kg boneless leg of lamb
- 2 None onions, peeled and quartered ⓘ
- 425 ml lamb stock ⓘ
- 500 g asparagus, trimmed ⓘ
- 375 g carrots, peeled and sliced ⓘ
- 375 g mushrooms, cleaned and halved ⓘ
- 30 g butter or margarine ⓘ
- 1/2 bunch parsley, finely chopped ⓘ
- 125 g soured cream
Instructions
- Preheat the oven to 400°F. Rub the lamb with salt, pepper, thyme, rosemary and garlic. Place in a roasting pan. Roast for 2 1/2 hours. After 30-45 mins add the onions and 1/2 cup of the stock to the roasting pan. Baste lamb occasionally. Add the remaining stock as needed to keep pan from drying out.
- Cook the asparagus and carrots separately in a little boiling salted water for 8-10 mins. Drain and keep warm. Heat the butter in a skillet on medium-high heat. Add the mushrooms and saute until golden brown. Add the carrots and season. Sprinkle with the chopped parsley.
- Remove lamb from the oven and keep warm. Strain roast drippings through a sieve into a saucepan. Add a little water and bring to a boil. Reduce heat to low. Mix sour cream and cornstarch and stir into the gravy. Bring to a boil and season.
- Arrange lamb roast and vegetables on a serving platter. Garnish with herbs. Serve with gravy.
Nutrition & Diet Analysis (per serving)
612
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).