Leg Of Lamb With Julienned Vegetables
- Total Time
- 1 hour 10 minutes
- Rating
- Notes
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Ingredients
Yield:Twenty servings for cocktails
- 2carrots, julienned, plus 1 carrot, diced
- 2yellow squash, julienned
- 1zucchini, julienned
- 14-pound leg of lamb, butterflied
- 1garlic head
- Salt and freshly ground pepper to taste
- 2celery stalks, diced
- 1medium onion, diced
- ¼cup flour
Ingredient Substitution Guide
Nutritional analysis per serving (20 servings)
184 calories; 10 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 14 grams protein; 388 milligrams sodium
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.
Powered byPreparation
- 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.
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