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Herb Crusted Lamb with Roasted Vegetables

Herb Crusted Lamb with Roasted Vegetables
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Prep. 15 min
Total 5 h
8 portions
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Ingredients

  • lemons divided (1 thin peel only, both juiced)
    2
  • fresh chives in pieces
    10 - 12 sprigs
  • fresh rosemary, leaves only
    5 - 6 sprigs
  • fresh basil leaves and tender stems
    8 - 10 sprigs
  • dried oregano
    2 tsp
  • fresh parsley leaves and tender stems
    10 - 13 sprigs
  • garlic cloves
    8
  • salt divided
    4 - 6 pinches
  • extra virgin olive oil divided
    3 ½ oz
  • lamb shoulder, bone in (2.5-3.5 lbs.)
    45 - 56 oz
  • water
    21 oz
  • red new potatoes scrubbed with skin on
    10 ½ oz
  • shallots halved
    9 oz
  • carrots sliced in rounds (1 in.)
    5 oz
  • sweet potato peeled, cubed (1 in.)
    14 oz
  • garlic cloves peeled
    8
  • fresh ground pepper
    2 - 3 pinches

Difficulty

easy

Nutrition per 1 portion

Sodium 238.1 mg
Protein 35.1 g
Calories 2489 kJ / 595 kcal
Fat 37 g
Fibre 5.5 g
Saturated Fat 12.2 g
Carbohydrates 30.8 g

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