Shasta Ranch

Klamath Falls, OR


Ewes-ful Recipe of the Quarter - Holiday Special


Roast Leg of Lamb with Balsamic Sauce with

 Roasted Root Vegetables and Potatoes


Roast a leg of lamb, and serve with balsamic sauce and roast root vegetables and potatoes for an elegant and not-too-difficult meal!





1    4 - 5 lb leg of lamb, tied if needed to hold meat together

4 cloves garlic

1/2 cup rosemary needles, chopped (fresh is better, but dried will work)

3 Tbsp olive oil
salt and pepper to taste

2 tbsp balsamic vinegar

1/2 cup chicken or vegetable broth

1 tsp butter



Let the lamb stand at room temperature for 1 hour.  Preheat oven to 400 degrees.  Crush garlic cloves into a paste, reserve 1/4 of paste. Put in small bowl with rosemary, reserving 2 tablespoons, and olive oil, mix thoroughly.  Season the leg of lamb with salt and pepper, and then rub the paste all over the lamb.  Place leg of lamb in shallow roasting pan. 

Roast the leg of lamb for about 1 hour 15 minutes, or until a thermometer inserted at the thickest part reaches 160 degrees. Remove lamb from pan and let rest for 15 minutes before carving. 

 To make balsamic sauce, skim off any excessive grease in pan.  Crush the reserved rosemary with the back of a spoon and add, along with crushed garlic, balsamic vinegar, and broth to the roasting pan.  Stir and deglaze roasting pan.  Heat sauce if necessary in sauce pan.  Whisk in butter.  Serve warm with lamb and roasted vegetables and potatoes. 






ROASTED ROOT VEGETABLES

8 carrots

2 parsnips

2 turnips                                                              all root vegies washed, peeled and cut into 3/4 inch pieces            

2 rutabagas

6 - 10 medium red or gold potatoes, washed and cut into 2/4 inch pieces

30-40 brussel sprouts, washed, outer leaves removed, and cut in half if larger than 1 inch diameter

3-4 tbsp olive oil - more if desired, to coat all vegetable pieces

Rock or kosher salt to taste, can use table salt also



Mix all the vegetables and potates in a large baking pan so that they are no more than 2-3 layers deep.  Drizzle with olive oil and toss to coat.  Sprinkle with salt to taste.  Roast in 400 degree oven with lamb for 20-25 minutes until vegetable pieces are soft.  Sprinkle with ground pepper if desired, serve with carved leg of lamb.




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