Leg of lamb with roasted vegetables

Wipe the leg of lamb dry with paper towels. Make several incisions in the meat and insert garlic cloves a few hours before cooking your meat.  Rub olive oil all around and sprinkle with Herbes de Provence.  A 6-pound leg of lamb will serve about 8 people.

2 large carrots, quartered
2 large onions, quartered
3 unpeeled garlic cloves
salt and pepper to taste
2 cups of chicken stock (home made or low sodium)

  • Preheat oven to 450°F.
  • Place the leg of lamb in a roasting pan and set in the upper third of the oven.
  • Cook for 15 minutes or until lightly browned.
  • Turn oven down to 350°F.
  • Put the vegetables all around the meat and add 1/2 cup of the stock to the roasting pan.
  • Add the rest of the stock during cooking time when needed.
  • Season with salt and pepper.
  • Add the garlic about half an hour before end of cooking.
  • If you want, insert a meat thermometer in the thickest part of the roast, but without touching the bone.
  • The inside temperature should not be more than 140°F for a nice rosy lamb.
  • Or cook for about 1-1/4 hours until the juices run clear pink when pricked.
  • Do not overcook lamb.
  • Once cooked, transfer the meat to a warm platter and let it rest at room temperature for 15 or 20 minutes before carving.
  • Spoon the fat out of the cooking liquid.
  • Strain the vegetable but press all the juices out.
  • Deglaze the roasting pan, using more stock if necessary.
  • Serve the lamb on hot plates with the following vegetables.

4 zucchinis
2 red, 2 green, 2 yellow peppers
6 carrots
6 onions
a pinch of fresh rosemary leaves
olive oil, salt and pepper

  • Put all the vegetables, cut in chunks, in two large baking dishes coated with olive oil.
  • Sprinkle with freshly ground pepper and the rosemary leaves.
  • Douse with olive oil.
  • Put in a preheated 400°F oven.
  • Toss once or twice during cooking time – about 45 minutes.
  • Sprinkle with salt before serving with the roast.