The fir eats / Kristina Vanni
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 GreenOlive Cooking | 2020-11-07 16:00:19 |  198,986 Views |
How to Roast Root Vegetables the Right Way | EASY Side Dish
This roast dinner is inspired by lamb stew but instead of cutting up the leg of lamb and cooking it on the stovetop with stock and vegetables the lamb is left whole and roasted in the oven with parsnips and other root vegetables. In this recipe a well-seasoned leg of lamb is cooked on a bed of vegetables until it’s crispy on the outside and tender and juicy on the inside. The lamb also lends plenty of meaty flavor to the vegetables as the dish cooks.
A boneless half leg of lamb is fine for a family dinner but you can also roast a whole leg with or without the bone; just adjust the cooking time accordingly. For a whole boneless leg of lamb count on about 25 minutes per pound; for a bone-in roast count on about 15 minutes per pound of total weight.
3 pounds boneless leg of lamb
