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roasting
Roast Lamb with Root Vegetables Recipe-1415

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Comments: 1
 

Recipe

A flavorsome dish that is quick and easy to prepare.

Yield: 4-6 servings
Prep time: 10 Mins, Plus Resting
Cooking time: 45 Mins

Ingredients

  • 1 large red onion, peeled and quartered
  • 18 baby carrots, trimmed and peeled
  • 2 parsnips, peeled, each cut into 4–6 pieces
  • 8 oz (225g) small new potatoes, scrubbed
  • 1 garlic head, separated into cloves, unpeeled
  • 2 tbsp plus 2 tsp olive oil
  • 2 tbsp balsamic vinegar
  • Salt and freshly ground black pepper
  • 1½ lb (675g) lamb loin, trimmed

Directions

1. Preheat the oven to 400°F (200°C). Combine the vegetables and garlic in a roasting pan. Toss with 2 tbsp oil and the vinegar. Season with salt and pepper. Roast for 25 minutes.

2. After about 20 minutes, heat the remaining oil over high heat. Season the lamb with salt and pepper. Add to the pan and cook, until browned on all sides. Transfer to the roasting pan with the vegetables. Roast about 10 minutes, until the center of the lamb is 130°F (55°C). Allow the lamb to rest for 10 minutes.

3. Slice the lamb and serve alongside the roasted vegetables.


© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information is based on 6 servings, and includes 1/8 teaspoon of added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

445kcal (22%)
54mg (5%)
11mg (19%)
207mcg RAE (7%)
644mg
47mg
21g
5g
3g
17g
82mg (27%)
389mg (16%)
12g (61%)
32g (49%)
3mg (15%)
 

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  • Nancy

    03.10.14 Flag comment

    My family loved this. I did have a hard time getting the carrots and parsnips tender. Although they turned a very dark brown, almost black from the sweetness in my balsamic vinegars carmelizing effect, they remained hard throughout. I finally put them in a saucepan with a little water, covered and cooked for a few minutes and they quickly softened. My roast was almost 2 lbs and it took more time to cook than I was willing to let the vegetables cook, so I removed all vegetables and kept them warm while the roast finished cooking. The taste was fabulous!

 

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