Monday, April 8, 2019

Recipe: Braised Lamb with Roasted Vegetables

This recipe was provided by Colomé to be paired with their Estate Malbec, which I reviewed yesterday. It's ridiculously easy to make and looks freakin' amazing!


For the lamb:
1 leg of lamb (5 lbs aprox.)
Salt, pepper, rosemary and olive olive

For the roasted vegetables:
2 carrots
2 beets
5 oz green beans
5 oz small red potatoes
3 oz onion
Lemon zest


1) Lamb
- Heat oven to 325-350 degrees.
- Prepare the leg of lamb by cutting the sinew and the end of the bone. Make several cuts ½ inch deep along the leg. Season with salt, pepper, rosemary, and drizzle with olive oil.
- Bake for 30 minutes on each side, basting throughout, until lamb is golden brown.

2) Vegetables
- Heat oven to 350 degrees.
- Cut all vegetables into same size pieces.
- In a large bowl, toss the vegetables with olive oil, salt, and lemon zest. Mix well and spread on sheet pan.
- Bake in the oven for 15 to 20 minutes.

3) Serve

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