Roasted Garlic & Herbs Lamb Leg with Veggies
3/3/16
Ingredients
Lamb leg, boneless (1x 3-4lb); ~$25
Seasoning (to-taste)
Garlic (2-3 cloves)
Salt
Black Pepper
Cayenne Pepper
Thyme (dried or fresh)
Rosemary (dried or fresh)
Olive oil
Vegetables ~$15
Mushrooms (~2lbs)
Cauliflower florets (~2lbs)
Mini squash (~2lbs)
Large aluminum or metal baking trays (3x)
Total raw ingredients cost: ~40
Steps
Total prep time: ~20-30mins
Baking/cooking time: ~1hr
Garlic & Herbs Lamb Leg
Remove lamb leg from packaging at slight room temperature and remove from twine / string
Optional – trim the outer layer of fat on the top of the lamb leg by slicing carefully away. I removed this which makes each slice easier to chew
Unroll lamb leg; season inside and outside generously with seasonings; coat and rub olive oil on the outside and inside
Reroll lamb leg and place back into string (may need another pair of hands); place into baking tray
Place in oven
Broil or bake at 500 F for 5-10 minutes until top is golden brown
Reduce heat to 330 F and bake for ~15mins per lb for a medium-rare (check the oven at the ~40min mark)
Remove lamb from oven and let rest, covered with aluminum foil for 10 minutes
Carve and make slices perpendicular to where the bone would run through the leg
Vegetables
Chop mushrooms, cauliflower, and squash into bite sized pieces
Combine salt, pepper, garlic, and olive oil, and slices of butter to taste with vegetables
Wrap chopped mushrooms into a sealed aluminum foil shell
Place into baking trays and bake for 30-40 minutes until desired softness
