🍽️ Solstice Lamb with Roasted Vegetables

Name: Solstice Lamb with Roasted Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 3 rosemary sprigs; 1 lamb leg (with bone approx. 2,5 kg); 1 tbsp olive oil; salt; 1 tsp peppercorns; 2 red onions; 1 yellow bell pepper; 200 g pumpkin flesh (e.g. Muscat); 250 g thick, white beans (can); 300 g cherry tomatoes; 1 tsp honey; 1 tbsp balsamic vinegar; pepper (from the mill); 1 tbsp coarsely chopped parsley

354 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

3 rosemary sprigs
1 lamb leg (with bone approx. 2,5 kg)
1 tbsp olive oil
salt
1 tsp peppercorns
2 red onions
1 yellow bell pepper
200 g pumpkin flesh (e.g. Muscat)
250 g thick, white beans (can)
300 g cherry tomatoes
1 tsp honey
1 tbsp balsamic vinegar
pepper (from the mill)
1 tbsp coarsely chopped parsley

Instructions

1. Preheat your oven to 180 degrees Celsius using the top and bottom heat setting.
2. Rinse the rosemary under cold water. Shake it dry and pluck the needles into small pieces.
3. Wash the lamb leg thoroughly and pat it dry with kitchen paper.
4. Use the tip of a sharp knife to poke several small holes all around the meat.
5. Insert the rosemary needles into the holes you just made to flavor the meat.
6. Place the leg on a baking sheet and brush it lightly with olive oil.
7. Season the meat generously with salt and coarsely ground pepper on all sides.
8. Place the baking sheet in the preheated oven and roast the lamb for 1.5 to 2 hours.
9. After about 30 minutes of roasting time, pour a splash of water into the roasting pan.
10. Turn the lamb leg over after about half of the total roasting time.
11. Baste the meat occasionally with the juices from the pan during the cooking process.
12. Peel the onions and cut them into wedges.
13. Wash the peppers, remove the core, and slice them into strips.
14. Cut the pumpkin flesh into bite-sized pieces.
15. Drain the beans and rinse the tomatoes briefly under running water.
16. Mix the beans, onions, peppers, and pumpkin together in a bowl.
17. Season the vegetables with honey, balsamic vinegar, salt, and pepper.
18. Spread the seasoned vegetables around the lamb leg on the baking sheet during the last 30 minutes of roasting time.
19. Add the tomatoes during the last 15 minutes and finish cooking everything together.
20. Remove the finished lamb leg from the oven.
21. Wrap the meat in aluminum foil and let it rest for 10 minutes.
22. Arrange the lamb and vegetables on a large platter.
23. Sprinkle the dish with fresh parsley and serve it hot.

Nutrition per serving

kcal: 354
Protein: 54 g · Fett/Fat: 11 g · Carbs: 8 g