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Roasted Lamb Roll with Vegetables

Rosi TrifonovaRosi Trifonova
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Roasted Lamb Roll with Vegetables
24/12/2012
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Preparation
30 min.
Cooking
180 min.
Тotal
210 min.
Servings
5
"A lamb roll we hope to impress you with. Hopefully, we`ve succeeded."

Ingredients

  • lamb legs - boneless lamb leg or shoulder
  • cooking oil
  • red wine
  • salt
  • black pepper
  • rosemary - 2 sprigs
  • vegetables - some garlic, coarsely chopped onions and carrots, celery
  • potatoes - about 21.2 oz (600 g) to 24.7 oz (700 g)
  • carrots - 7 oz (200 g) to 10.6 oz (300 g) small carrots
  • mushrooms - 10 mushrooms
  • onions - 2 heads onion
  • cooking oil
  • salt
  • black pepper
  • rosemary - 1 sprig
measures

How to cook

Wash and dry the well- deboned lamb leg or shoulder. Soak it for 1 night or overnight in a marinade of red wine, a little oil, salt, pepper, rosemary and scraping blades coarsely chopped carrots, onions, celery and garlic.

The next day, with a sharp knife, shape the lamb into a large sheet. Add some of the vegetables and the marinade and turn it into a tight roll. Tie it tightly with string and sprinkle with a little salt, pepper, red pepper and brush with oil.

Place it in a baking dish, pour marinade onn it, put the foil and leave to bake for about 3 hours in a preheated oven at 390°F (200°C) to 430°F (220°C). Remove the foil and add the peeled and chopped potatoes, whole small carrots, a large cut onion and sliced mushrooms.

Put a sprig of rosemary and add the marinade last, then sprinkle with a little salt and pepper.

Put the dish back to bake at a lower temperature for about 30 minutes, or until the potatoes are ready.

Rating

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