Spring is the perfect time to enjoy a delicious and hearty roasted lamb dish, paired with an array of roasted vegetables. In the Aura test kitchen, when we are photographing a new knife design, we test on real recipes, as a professional chef would. This dish is a must and is the Aura co-founder’s recipe. A simple and easy to follow, with minimal ingredients that pack a punch of flavor. There is also a bonus recipe you may enjoy with this dish.
Ingredients for Roasted Spring Lamb:
1 boneless leg of lamb (3-4 lbs)
4 cloves of garlic
1/4 cup olive oil
1 tsp salt
1 tsp black pepper
1 tsp dried rosemary
1 tsp dried thyme
Instructions for Roasted Spring Lamb:
Preheat your oven to 375 degrees Fahrenheit.
Start by preparing the lamb. Take the leg of lamb and place it in a roasting pan. In a small bowl, combine the salt, black pepper, dried rosemary, and dried thyme. Rub this mixture all over the lamb, making sure it's evenly coated.
Peel and roughly chop the garlic cloves, and then slice the onion into thin rounds. Spread the garlic and onion over the lamb, making sure it's evenly distributed. Drizzle the lamb with 2 tablespoons of olive oil.
Place the roasting pan in the oven and roast the lamb for about 1 1/2 to 2 hours. The lamb should be cooked to an internal temperature of 145 degrees Fahrenheit for medium-rare or 160 degrees Fahrenheit for medium.
When the lamb is done cooking, remove it from the oven and let it rest for about 10 minutes before slicing. This will allow the juices to redistribute and make for a more tender and flavorful lamb.
While the lamb is cooking, you can start preparing the vegetables.
Ingredients for Roasted Vegetables:
1/2-pound baby carrots, trimmed
1/2-pound Brussels sprouts, trimmed and halved
1 small orange squash, peeled and chopped into small pieces
2 shallots, peeled and sliced
1/2-pound little potatoes, washed and halved
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and black pepper, to taste
Instructions for Roasted Vegetables:
Preheat the oven to 400 degrees Fahrenheit.
In a large mixing bowl, combine the baby carrots, Brussels sprouts, orange squash, shallots, and little potatoes.
Drizzle the olive oil over the vegetables, and sprinkle with the dried thyme, dried rosemary, salt, and black pepper. Toss the vegetables to coat evenly with the seasonings.
Spread the vegetables out in a single layer on a large baking sheet.
Roast the vegetables in the preheated oven for 30 to 35 minutes, or until they are tender and browned.
Remove the vegetables from the oven and let them cool for a few minutes.
Serve the sliced lamb alongside the roasted vegetables.
This recipe is perfect for a special occasion or a cozy family dinner. The combination of the flavorful lamb and the roasted vegetables is sure to satisfy any palate.
Here is a bonus recipe you may enjoy with this meal -
Ingredients for Roasted Lamb Gravy Drippings:
Roasted lamb drippings
2 tablespoons all-purpose flour
2 cups of beef broth
Salt and black pepper
Instructions for Roasted Lamb Gravy Drippings:
After roasting the lamb, remove it from the roasting pan and set it aside to rest.
Place a saucepan over medium heat and add 2 tablespoons of all-purpose flour. Stir constantly with a whisk for about 2-3 minutes until the flour is lightly browned.
Slowly add 2 cups of beef broth while whisking continuously. Keep whisking until the mixture becomes smooth and there are no lumps.
Take the lamb drippings and the residual garlic, sliced onions, and put them in a blender, and blend until smooth. Add to the blended drippings to the saucepan and whisk to combine. Bring the mixture to a simmer, stirring occasionally, and let it cook for about 5-10 minutes or until it thickens.
Season the gravy with salt and black pepper to taste.
Once the lamb has rested for at least 10 minutes, pour any accumulated juices into the gravy, and whisk to combine. Serve hot.