Homemade Roast Leg of Lamb with Garlic and Rosemary, Roasted Vegetable and Homemade Gravy

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and is healthier.

leg of lamb

🥗Healthier: pork loin

💰Cheaper: chicken thighs

Pork loin is leaner and chicken thighs are more economical.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: dried herbs

Dried herbs are more affordable and have a longer shelf life.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: dried herbs

Dried herbs are more economical and convenient.

Preheat the oven to 375°F.

Pat the leg of lamb dry with paper towels.

In a bowl, combine whole garlic cloves, paprika, fresh rosemary, fresh thyme, olive oil, salt, and crushed black pepper to create a seasoning rub.

Rub the seasoning all over the leg of lamb, ensuring even coverage.

Place the lamb in a roasting pan, fat side up.

Surround the lamb with chopped butternut, zucchini, sweet potatoes, carrots, and red & green bell peppers.

Pour water into the roasting pan, adding beef broth powder or bouillon cubes for flavor.

Roast the lamb in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 135°F for medium-rare.

Baste the lamb with pan juices every 30 minutes to keep it moist.

Remove the lamb from the oven and tent it loosely with foil; let it rest for 15-20 minutes before carving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens