Description
A flavorful California Roast Lamb recipe perfect for gatherings.
Ingredients
Scale
- 2 to 3 pounds leg of lamb, bone-in
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 lemon, zested and juiced
- 1 cup chicken broth
- 1 cup cherry tomatoes, halved
- 1 cup baby carrots
- 1 cup red potatoes, quartered
Instructions
- Preheat the oven to 400°F.
- In a small bowl, mix together the minced garlic, rosemary, thyme, olive oil, salt, pepper, lemon zest, and lemon juice to create a marinade.
- Rub the marinade all over the leg of lamb, ensuring it is well coated. Let it marinate for at least 30 minutes at room temperature or refrigerate for up to 4 hours for deeper flavor.
- In a large roasting pan, combine the cherry tomatoes, baby carrots, and red potatoes. Place the marinated leg of lamb on top of the vegetables.
- Pour the chicken broth into the roasting pan around the lamb.
- Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 135°F for medium-rare.
- Remove the lamb from the oven and let it rest for 15 minutes before slicing.
- Serve the sliced lamb with the roasted vegetables and pan juices.
Notes
- For a spicier kick, add 1 teaspoon of red pepper flakes to the marinade.
- You can substitute the vegetables with seasonal favorites like zucchini or bell peppers for a different flavor profile.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: California Roast Lamb