Leg Of Lamb With Mediterranean Vegetables Recipe


Preparation Time20 MinCooking Time1 Hr 0 Min
Ready In1 Hr 20 MinDifficulty LevelEasy
Health IndexAverageServings6
Main IngredientInterest Group


 Packaged diced red potatoes2 Pound
 Yellow onions1 Pound, thinly sliced (About 3 Medium Onions)
 Eggplant1 Pound, sliced 1/4 inch thick (1 Medium)
 Frozen bell pepper strips1 Cup (16 tbs)
 Canned crushed tomatoes14 Ounce (1 Can)
 Lemon juice1⁄4 Cup (4 tbs)
 Extra virgin olive oil2 Tablespoon
 Minced garlic1 Tablespoon
 Dried oregano1 1⁄2 Teaspoon
 Salt1 Teaspoon
 Freshly ground black pepper1⁄4 Teaspoon
 Semi boneless leg of lamb6 Pound (1 Piece)

Nutrition Facts

Serving size

Calories 1533 Calories from Fat 770

% Daily Value*

Total Fat 85 g131.5%

Saturated Fat 44.4 g222.2%

Trans Fat 0 g

Cholesterol 568 mg189.3%

Sodium 2107.9 mg87.8%

Total Carbohydrates 53 g17.7%

Dietary Fiber 9.1 g36.5%

Sugars 4.1 g

Protein 130 g259.8%

Vitamin A 11.4% Vitamin C 71.1%

Calcium 7.7% Iron 15.4%

*Based on a 2000 Calorie diet


1. Place a rack in center of oven and heat oven to 425°F. In a 3-quart shallow casserole, combine potatoes, onions, eggplant, bell pepper, and tomatoes. In a measuring cup, stir together lemon juice, oil, garlic, oregano, salt, and pepper. Spoon half the mixture over vegetables; toss well, then press vegetables into an even layer. Roast for 30 minutes.
2. Place lamb on top of vegetables, spoon remaining garlic mixture over lamb and roast 30 minutes. Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted in thickest part of lamb reads 140°F (medium), about 1 1/2 hours longer. Remove pan from oven and reduce oven temperature to 200°F.
3. Transfer lamb to a cutting board and return vegetables to oven. Let lamb stand 10 minutes, then slice lamb thinly, perpendicular to the bone, turning leg as necessary for even slices. Serve with vegetables.