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Roast Lamb

  • 6servings
  • 90minutes
  • 499calories

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Source: ca.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2
MineralsZinc, Potassium, Iron, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 pound(s) leg of lamb

  2. 3 sprig(s) fresh rosemary , chopped coarsely

  3. 1/2 teaspoon(s) sweet paprika

  4. 2 pound(s) potatoes , chopped coarsely

  5. 1 piece(s) (1-pound) pumpkin , chopped coarsely

  6. 3 small brown onions , halved

  7. 2 tablespoon(s) olive oil

  8. 2 tablespoon(s) all-purpose flour

  9. 1 cup(s) chicken stock

  10. 1/4 cup(s) dry red wine

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F or 350 degrees F fan-forced.

  2. Place lamb in oiled large roasting pan; using sharp knife, score skin at 3/4-inch intervals, sprinkle with rosemary and paprika. Roast lamb 15 minutes.

  3. Reduce oven to 350 degrees F or 325 degrees F fan-forced; roast lamb about 45 minutes or until cooked as desired.

  4. Meanwhile, place potatoes, pumpkin and onions in single layer in large shallow baking dish; drizzle with oil. Roast for last 45 minutes of lamb cooking time.

  5. Remove lamb and vegetables from oven; strain pan juices from lamb into medium pitcher. Cover lamb and vegetables to keep warm. Return 1/4 cup of the pan juices to roasting pan, stir in flour; stir over heat about 5 minutes or until mixture bubbles and browns. Gradually add stock and wine; stir over high heat until gravy boils and thickens. Strain gravy into a gravy boat.

  6. Slice lamb; serve with roasted vegetables and gravy.

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