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HERBED LAMB WITH VEGETABLES
Active Time : 3 Hour 5 Minutes Total Time : 3 Hour 5 Minutes Serves : 18INGREDIENTS
- PAM® Olive Oil No-Stick Cooking Spray
- 1 1 leg = 7 lbs whole bone-in leg of lamb, trimmed
- 2 cloves garlic, each cut into 6 slices
- 3 medium onions
- 1/2 cup finely chopped fresh parsley
- 2 tablespoons dry unseasoned bread crumbs
- 1-1/2 teaspoons dried rosemary
- 3 teaspoons Pure Wesson® Canola Oil, divided
- 8 medium red potatoes, cut in half
- 8 large carrots, cut into 2-inch chunks
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
DIRECTIONS
Preheat oven to 325°F. Spray large roasting pan and rack with cooking spray. Place lamb, fat-side up, on prepared rack. Cut 12 small evenly spaced slits in lamb, using the tip of a sharp knife; insert 1 garlic slice in each slit.
Mince enough of the onion (about 1/4 of 1 onion) to measure 1/3 cup; place in large bowl. Stir in parsley, bread crumbs and rosemary. Add 1 teaspoon oil; stir to combine. Remove 1 tablespoon of the parsley mixture; set aside for later use. Pat remaining parsley mixture evenly over lamb.
Cut remaining onions into 2-inch wedges; place in same large bowl along with the potatoes, carrots and reserved parsley mixture. Drizzle with remaining 2 teaspoons oil; toss lightly. Spoon vegetables around lamb. Season lamb and vegetables with salt and pepper. Insert meat thermometer in center of thickest part of meat, making sure tip of thermometer is not touching bone or fat.
Bake 2 to 2-1/2 hours or until meat thermometer reaches 160°F for medium doneness. Cover loosely with aluminum foil. Let stand 15 minutes.
Carve lamb into slices; arrange on serving platter. Surround with the vegetables.