Leg Of Lamb With Julienned Vegetables
Published October 28, 1989
- Total Time
- 1 hour 10 minutes
- Rating
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Ingredients
2 carrots, julienned, plus 1 carrot, diced
2 yellow squash, julienned
1 zucchini, julienned
1 4-pound leg of lamb, butterflied
1 garlic head
Salt and freshly ground pepper to taste
2 celery stalks, diced
1 medium onion, diced
¼ cup flour
Nutritional analysis per serving (20 servings for cocktails)
10 grams carbs; 62 milligrams cholesterol; 230 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 13 grams fat; 2 grams fiber; 412 milligrams sodium; 18 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees.
- Step 2
Combine the julienned vegetables and place them in the center of the lamb. Roll the roast and tie it securely. Place in a roasting pan along with the garlic head. Season with salt and pepper.
- Step 3
Roast for 35 minutes. Add the diced vegetables to the pan and roast another 10 minutes, or until the internal temperature of the meat reaches 125 degrees for rare, 130 degrees for medium rare. Remove the roast from the pan and keep in a warm place.
- Step 4
Add the flour to the pan and cook over high heat for two minutes, stirring constantly. Add two cups of water to the pan to deglaze, scraping the bottom. Simmer for 10 minutes, stirring occasionally, and adjust the seasonings. Strain.
- Step 5
Cut the roast into thin slices. When ready to serve, spoon some sauce over the meat and serve the remaining sauce on the side.
Private Notes