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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 302.5
  • Total Fat: 12.6 g
  • Cholesterol: 107.7 mg
  • Sodium: 106.5 mg
  • Total Carbs: 10.0 g
  • Dietary Fiber: 1.2 g
  • Protein: 35.8 g

View full nutritional breakdown of Roast Leg of Lamb with Vegetables calories by ingredient
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Roast Leg of Lamb with Vegetables

Submitted by: GOOFYLADY5692


making roast with a more lean meat. making roast with a more lean meat.
Number of Servings: 10


    3.75 leg of lamb
    4 cloves of garlic
    .25 cup olive oil
    juice of 1 lemon
    2-3 saffron strands, soaked in 1 tbsp of boiling water
    1 tsp of dried and crushed coriander
    1 lb of red potatoes
    2 large onions


Make sevveral incisions in the meat and press the garlic halves into the slits. Mix the oil, lemon juice, saffron and coriander in a small bowl. Rub this mixture over the meat, then let marinate at room temperature for 2 hours.
Preheat oven to 350 degrees. Peel potatoes and cut them crosswise into thick slices. Cut the onions into thick slices.
Layer the potatoes and onions in a larfe roasting pan. Lift the lamb out of the marinade and place the meat on the top of the potatoes and onions, fat side up.
Pour any remaining marinade over the lamb and roast for 2 hours, basting occasionally. Remove the lamb from the oven, cover with foil and let sit in a warm place to rest for about 10-15 minutes before carving.

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