Mary Had a Little Lamb
Indulge in the mouthwatering flavors of "Mary Had a Little Lamb," a beautifully roasted lamb leg recipe that’s perfect for a hearty dinner or special occasion. This one-pan dish combines tender, marinated lamb infused with garlic, fresh rosemary, and zesty lemon, roasted to perfection alongside golden potatoes and sweet, caramelized carrots. Enhanced with savory chicken or vegetable stock, the vegetables emerge as the ultimate side dish, soaking up the rich flavors of the lamb. With a simple yet flavorful preparation and a perfectly timed roasting technique, this dish pairs elegance with ease. Ideal for any home cook, it serves four and guarantees a show-stopping centerpiece. Whether you're hosting a holiday feast or treating your family to something special, "Mary Had a Little Lamb" delivers a succulent, restaurant-quality experience right in your kitchen.
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Recipe Information
Ingredients
- 2 lbs lamb leg (bone-in or boneless)
- 3 tbsp extra-virgin olive oil
- 4 garlic cloves, minced
- 2 tbsp fresh rosemary, chopped
- 1 lemon, zested and juiced
- 1 tsp kosher salt
- 1 tsp black pepper, freshly ground
- 3 cups potatoes, quartered
- 2 cups carrots, peeled and cut into large chunks
- 1 cup chicken or vegetable stock
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, mix olive oil, minced garlic, chopped rosemary, lemon zest, lemon juice, salt, and pepper to form a marinade.
Pat the lamb leg dry with paper towels and rub the marinade all over the meat, ensuring it's evenly coated.
Place the lamb in a roasting pan, fat-side up, and arrange the potatoes and carrots around it.
Pour the chicken or vegetable stock into the bottom of the roasting pan to prevent the vegetables from drying out during roasting.
Cover the roasting pan with aluminum foil and place it in the preheated oven.
Roast for 60 minutes covered, then remove the foil and increase the oven temperature to 425°F (220°C).
Continue roasting for another 30 minutes or until the lamb reaches an internal temperature of 145°F (63°C) for medium-rare (adjust to your preferred doneness).
Once done, remove the lamb from the oven, cover it loosely with foil, and let it rest for 15 minutes to allow the juices to redistribute.
Slice the lamb and serve with the roasted vegetables on the side. Drizzle any pan juices over the meat and vegetables for extra flavor.
Nutrition Facts
Calories |
3772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.2 g | 322% | |
| Saturated Fat | 96.4 g | 482% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 880 mg | 293% | |
| Sodium | 2408 mg | 105% | |
| Total Carbohydrate | 174.8 g | 64% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 25.6 g | ||
| Protein | 224.9 g | 450% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 390 mg | 30% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 7441 mg | 158% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
