Roasted Lamb with Mediterranean Vegetables Recipe

Summary

Preparation Time15 MinCooking Time1 Hr 30 Min
Ready In1 Hr 45 MinDifficulty LevelMedium
Health IndexAverageServings2
Main Ingredient

Ingredients

 Garlic clove6 Large, minced
 Dried thyme1 Teaspoon, crushed
 Dried rosemary1 Teaspoon, crushed
 Salt1 Teaspoon
 Freshly ground black pepper1⁄2 Teaspoon
 Ripe tomatoes1 Pound, cut into 1/2 inch chunks
 Sweet white onion1 Large, cut into 1/2 inch chunks
 Zucchini2 Small, cut into 1/2 inch slices
 Yellow summer squash2 Small, cut into 1/2 inch slices
 Thin skinned potatoes4 Medium, scrubbed and cut into thin slices
 Well trimmed boneless lamb leg roast1 1⁄2 Pound, rolled and tied (1 Piece)

Nutrition Facts

Serving size

Calories 1419 Calories from Fat 558

% Daily Value*

Total Fat 62 g95.7%

Saturated Fat 33.6 g168.2%

Trans Fat 0 g

Cholesterol 426 mg142%

Sodium 2297.2 mg95.7%

Total Carbohydrates 109 g36.4%

Dietary Fiber 19.3 g77.3%

Sugars 22.3 g

Protein 109 g218.1%

Vitamin A 55.4% Vitamin C 289.4%

Calcium 25.6% Iron 51.2%

*Based on a 2000 Calorie diet

Directions

Preheat the oven to 425°F.
Coat a large roasting pan with olive-oil cooking spray.
In a small bowl, combine the garlic, thyme, rosemary, salt, and pepper.
Place the tomatoes, onion, zucchini, yellow squash, and potatoes in the prepared pan.
Add 1 1/2 tablespoons of the garlic mixture and toss to coat.
Roast for 30 minutes.
Meanwhile, rub the lamb with the remaining garlic mixture.
Let stand at room temperature while the vegetables cook.
Place the lamb on top of the vegetables.
Roast for 15 minutes, or until lightly browned.
Turn the vegetables and spoon some juices over the lamb.
Reduce the heat to 350°F and roast for 45 minutes, or until a thermometer inserted in the center of the lamb registers 145°F for medium-rare.
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