Description
A delicious and festive sheet-pan meal featuring tender lamb, roasted carrots, and new potatoes, perfect for Easter celebrations.
Ingredients
Scale
- 1 leg of lamb (about 4–5 pounds)
- 2 pounds new potatoes, halved
- 1 pound carrots, peeled and cut into sticks
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the new potatoes, carrots, garlic, olive oil, rosemary, thyme, salt, and pepper.
- Place the leg of lamb in the center of a large sheet pan.
- Arrange the seasoned vegetables around the lamb.
- Roast in the preheated oven for about 1 hour, or until the lamb reaches your desired doneness.
- Let the lamb rest for 10-15 minutes before slicing.
- Serve the sliced lamb with the roasted vegetables.
Notes
- For a more intense flavor, marinate the lamb overnight with herbs and garlic.
- Adjust cooking time based on the size of the lamb leg and desired doneness.
- Feel free to add other vegetables like asparagus or bell peppers.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice of lamb with vegetables
- Calories: 450
- Sugar: 4g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg