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Leg of mutton in oven with vegetables

Roasted Leg of Lamb with Vegetables

This is a real centerpiece dish! A recipe for wonderfully delicious oven-roasted lamb. The side of roasted vegetables is a perfect match. You can use this same method for meats other than lamb, too.

The Patricks channel

Recipe author

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Composition / ingredients

Servings:

Tarragon

Paprika

Ginger

Cumin (zira)

Ground black pepper

Garlic

Salt

Olive oil

200

Dry spices

Salt

Zucchini

Corn

0.5

Button mushrooms

500

Carrot

Tomatoes

Pomegranate molasses

200

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 2 g

Fats 35 % 7 g

Carbohydrates 55 % 11 g

123 kcal

GI: 67 / 0 / 33

Cooking method

Step 1:

Before you start prepping the leg of lamb, trim away any lymph nodes and fatty deposits.
Step 2:

Mix all the spices together, adding the olive oil. Rub the leg all over with the mixture and leave it to marinate for 6 hours.
Step 3:

When the time is up, place the leg in a roasting bag, seam side up, and roast in the oven at 375°F (190°C) for 2 hours.
Step 4:

While the lamb roasts, prep the vegetables. Cut the zucchini, carrots, and corn into thick rounds, seed the peppers and cut them into large pieces, halve the mushrooms, and leave the tomatoes whole. Toss the vegetables with pomegranate molasses and a grilled-vegetable spice blend. Once the lamb is done, put the vegetables in the oven for 45 minutes at the same temperature.
Step 5:

You can arrange it all on one platter, the vegetables together with the leg of lamb. Enjoy!

This is a recipe for special-occasion cooking — not the kind of thing you make every day, and understandably so. Lamb is pricey compared to other meats, and corn and zucchini aren't available everywhere in winter. Many of the ingredients can be swapped: pomegranate molasses can be replaced with sunflower or olive oil, and the zucchini or corn with any vegetables you like — though kids are happy to eat corn any time of year. Among the spices, I especially want to highlight cumin (zira); no other spice suits lamb quite like it. In Uzbek cuisine it's the main spice for meat. But if you don't care for it, use turmeric instead — that's a great choice too. Of all meats, lamb is the easiest for the body to digest, so if you're choosing a meat dish, it's ideal for a children's party. People with digestive troubles will appreciate it as well. Just don't forget to remove the lymph nodes and fatty deposits from the leg before cooking; leaving them in isn't good for your health and also gives the lamb an off, unpleasant smell.