Monday, March 15, 2010

Roasted Lamb and Potatoes

I recommend this recipe if you are trying to entertain friends or impress your family. I wanted to try something different with lamb and have enough leftovers to last a couple days. Enjoy this tasty meal!

Roasted Lamb and Potatoes
3 Gals and a Kitchen

When roasting/baking a leg of lamb, pre-heat oven to 400. Drizzle extra virgin olive oil on the bottom of a roasting pan. Place seasoned leg in a roasting dish and begin adding Jane's Krazy Mixed-Up Seasoning, pepper, rosemary, and garlic to both sides of the lamb. Place the potato pieces and chopped onion around the lamb, drizzle the vegetables with extra virgin olive oil and repeat the spice mixture to the vegetables. Lay the uncooked bacon on top of the lamb and zest 1/8 tsp of lemon on top. Cook lamb until it reaches an internal temperature of 145 (approximately 20 minutes per pound for medium). Remove the lamb from the oven, cover it with foil, and let the lamb rest for 10-12 minutes before carving.

5lb lamb leg boneless roast
1 teaspoons of Jane’s Krazy Mixed-up Seasoning
1 teaspoon of pepper
1 tablespoon rosemary
3 cloves of garlic
3 pieces of bacon
1/8 tsp
lemon zest
1 baking potato chopped into 1 inch cubes
1 small onion chopped

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