My grandmother gifted me with a lot of great cookbooks this Christmas and I've been anxious to try them. It's easy for meals to get bland on a diet as restricted as mine tends to be. That said, I love everything about this recipe and I've never been a lamb person. It has a pot roast feel to it and the carrots turn out caramelized. Dave liked it so much he requested that it be added to the regular rotation.
Herb-Crusted Lamb Roast with Vegetables
Ingredients
6 large carrots, peeled and cut into 3/4 pieces on the diagonal
Olive Oil
2 tbsp GF Dijon mustard
2 tsp parsley
1 tsp thyme
1 tsp sage
3 garlic cloves, crushed
10 1/2 oz pieces of lamb rump or many lamb roasts, trimmed (I used lamb shoulder)
4-5 new potatoes
1 bag frozen peas
Preheat the oven to 400degrees. Place the carrots in a large roasting pan, drizzle just enough olive oil over them to layer the bottom of the pan and season to taste with salt and pepper. Cook in the oven for 30 minutes, or until golden and soft.
Place the mustard, parsley, thyme, sage and two of the crushed garlic cloves in a bowl. Mix well to combine and add the lamb pieces. Thoroughly coat with the mixture and add to the carrots in the roasting pan. Cook an additional 30 minutes.
Meanwhile, cook the new potatoes in a large saucepan of boiling water for 12 minutes, or until tender. Drain.
In a small saucepan over medium heat, add the peas with the remaining garlic clove. Add a little pad of butter as well as salt and pepper to taste.
No comments:
Post a Comment