Roasted Leg Of Lamb With Lemon-and-herb Vegetables

Ingredients

  • 1 (4-pound)   boneless leg of lamb
  • 5 tablespoons  olive oil, divided
  • 10 cloves  garlic, minced
  • 2 tablespoons  chopped fresh thyme, divided
  • 2 tablespoons   chopped fresh parsley, divided
  • 2 tablespoons   chopped fresh rosemary, divided
  • 5 teaspoons   kosher salt, divided
  • 3 teaspoons  fresh ground black pepper, divided
  • 1 pound  baby white potatoes, sliced in half
  • 1 pound   baby red potatoes, sliced in half
  • 1 pound   red pearl onions, blanched and peeled
  • 1 (10-ounce) package   white pearl onions, blanched and peeled
  • 1 (16-ounce)   package baby carrots, peeled
  • 2 tablespoons  fresh lemon zest
  • 1/4 cup  fresh lemon juice

Description

Place Lamb In A Large Bowl. Rub Lamb On Both Sides With 3 Tablespoons Olive Oil. Set Aside.

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