Grandma’s Roasted Lamb and Vegetables

You either love lamb or you hate it. Many think they won’t like it – “It’s too gamey tasting” but in fact it can be delicious. This recipe is easy, impressive, with easy clean up. Nothing is better than roasted veggies.

leg of lamb – 1/2. whole or butterflied and boneless. (we prefer the bone in for flavor)

Suggested Vegetables: Potatoes, Carrots, Onion, whole Garlic, whole Shallot, Mushrooms, Artichoke and Parsnips

Olive oil, salt and pepper, rosemary garlic

Take your broiler pan and line it with foil. Place a V-rack in the middle. rub the leg of lamb with oil and salt and pepper, garlic and rosemary. We love Penzys Greek herb rub if you can get it. I order it on line on: https://www.penzeys.com/online-catalog/greek-seasoning.

Place the meat on the V-rack.

Place the veggies in a bowl – keep the garlic whole, peel the shallots and onions keeping whole unless the onions are too large then cut in half. Trim the tops and stems off of the artichokes, trim mushrooms, slice carrots in large chunks along the diagonal or use baby carrots. Do the same with the parsnips if desired. Over the veggies pour olive oil, add garlic powder or minced , salt and pepper and stir to coat. No measurements here because it depends upon the number of people you will be serving. You do not want the veggies “swimming” in oil. Distribute the veggies around the V-rack. In the picture below, we served 2 people, although the lamb roast could feed more. Artichokes were unavailable but, believe me, they are a wonderful addition to this meal.

Place in 350 oven for close to an hour, longer if it is a large roast. Use a meat thermometer and remove meat from the oven when it registers 132 degrees.

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