Rosemary Lamb With Vegetables Provencale

It might sound fancy, but this rosemary lamb dish is easy to prepare and perfect for those colder nights.

The ingredient of Rosemary Lamb With Vegetables Provencale

• 2 garlic cloves crushed
• 1 tablespoon rosemary leaves chopped
• 1 large lemon juiced
• 1 2 cup olive oil
• 1kg easy carve lamb leg
• 1 eggplant thickly sliced
• 1 red capsicum deseeded chopped
• 1 zucchini thickly sliced
• 2 roma tomatoes cut into wedges
• 6 desiree potatoes cut into wedges
• 12 garlic cloves unpeeled

The Instruction of rosemary lamb with vegetables provencale

• preheat oven to 200u00b0c combine crushed garlic rosemary 1 1 2 tablespoons lemon juice 1 4 cup oil and salt and pepper in a large snap lock bag shake to combine place lamb in bag shake to coat seal bag and refrigerate for at least 4 hours
• place eggplant capsicum zucchini tomato potato and whole garlic cloves in a large roasting pan drizzle with remaining 1 4 cup oil and 1 1 2 tablespoons lemon juice toss gently to coat
• tip lamb and marinade into a separate roasting pan place lamb in oven on top shelf and vegetables on shelf below roast lamb and vegetables turning vegetables once for 50 minutes for medium lamb cover lamb loosely with foil and stand for 10 minutes increase oven temperature to 230u00b0c place vegetables on top shelf and roast for a further 10 minutes
• thinly slice lamb across the grain and serve with vegetables provencale

Nutritions of Rosemary Lamb With Vegetables Provencale

calories: 441 911 calories
calories: 29 grams fat
calories: 7 grams saturated fat
calories: 13 grams carbohydrates
calories: 4 grams sugar
calories: n a
calories: 31 grams protein
calories: 93 milligrams cholesterol
calories: 96 36 milligrams sodium
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calories: nutritioninformation