Roasted Lamb With Spring Vegetables

15 ingredients
4 steps

Ingredients

  • 1 leg of lamb boneless, about 3 1/3 lbs
  • 3 stems thyme leaves stripped and chopped
  • 1 stem rosemary leaves stripped and chopped
  • 1 clove garlic finely chopped
  • 2 onions quartered
  • 1 3/4 cups lamb stock
  • 1 pound asparagus trimmed
  • 3/4 pound carrots peeled and sliced
  • 3/4 pound mushrooms halved
  • 2 tablespoons butter or margarine
  • 1/2 bunch parsley leaves finely chopped
  • 1/2 cup sour cream
  • 2 teaspoons cornstarch
  • thyme
  • rosemary

Directions

  1. 1
    Preheat the oven to 400°F. Rub the lamb with salt, pepper, thyme, rosemary and garlic. Place in a roasting pan. Roast for 2 1/2 hours. After 30-45 mins add the onions and 1/2 cup of the stock to the roasting pan. Baste lamb occasionally. Add the remaining stock as needed to keep pan from drying out.
  2. 2
    Cook the asparagus and carrots separately in a little boiling salted water for 8-10 mins. Drain and keep warm. Heat the butter in a skillet on medium-high heat. Add the mushrooms and saute until golden brown. Add the carrots and season. Sprinkle with the chopped parsley.
  3. 3
    Remove lamb from the oven and keep warm. Strain roast drippings through a sieve into a saucepan. Add a little water and bring to a boil. Reduce heat to low. Mix sour cream and cornstarch and stir into the gravy. Bring to a boil and season.
  4. 4
    Arrange lamb roast and vegetables on a serving platter. Garnish with herbs. Serve with gravy.

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