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[ world-famous-recipes ] WW -- Rosemary Roast Lamb with Mediterranean Vegetables

Bernie
Tue, 22 Mar 2005 20:24:39 -0800



Rosemary Roast Lamb with Mediterranean Vegetables
POINTSŪ value |  9
Servings |  4
 
2 lb. lean leg of lamb
3 medium garlic cloves, thickly sliced
1/2 lb. baby carrots
3/4 lb. new baby potatoes
1 large red onion, sliced into wedges
1 medium yellow bell pepper, cut into large chunks
1 medium sweet red bell pepper, cut into large chunks
2 medium zucchini, cut into large chunks
1/4 lb. asparagus
2 rosemary sprig, or to taste, broken into small sprigs
1/8 tsp. table salt, or to taste
1/8 tsp. black pepper, or to taste
 
Preheat oven to 400° F. Place lamb in a very large roasting pan. Use a sharp
knife to make small slits all over surface; place garlic slices in slits.
Roast for 1 hour.
Remove pan from oven and add carrots and potatoes. Roast for 15 minutes.
Add all remaining vegetables, except asparagus, to pan so that they surround
lamb. Add rosemary sprigs and season with salt and pepper. Roast for 20
minutes more.
Remove pan from oven and place lamb on a carving dish. Cover with foil and
let rest for 10 minutes. Meanwhile, flip vegetables over, add asparagus and
roast for 10 to 15 minutes more.
Carve lamb and serve with roasted vegetables.
Cook's tip: If the asparagus spears are thick, add them to the roasting pan
with the onions, peppers and zucchini.
 
 
 

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  • [ world-famous-recipes ] WW -- Rosemary Roast Lamb with Mediterranean Vegetables Bernie