Semi-Boneless Lamb with Root Vegetables

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (5 oz roasted lamb with 3/4 cup vegetables) contains 370 calories, 24 g carbohydrate, (5 g fiber), 44 g protein, 37 g fat, (16 g saturated fat), 165 mg cholesterol, and 360 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 370
  • Servings: 6 - 8
  • Active Time: 20 minutes
  • Total Time to Make: 2 hours, 30 minutes
  • Cooking Technique: Roasting Meat

Ingredients

Directions

  1. Preheat oven to 450 degrees. Season lamb with salt and pepper. Place on rack in large roasting pan. Roast 15 min on center rack of oven; remove pan from oven.
     
  2. Toss carrots, onions, turnips, and parsnips in large bowl with oil; season with salt and pepper. Place in roasting pan around lamb.
     
  3. Reduce oven to 350 degrees. Return pan to oven; cook lamb about 20 min per lb or until about 5 degrees less than desired doneness. Refer to temperature chart for final cooking times (check internal temp by inserting thermometer halfway into thickest part of lamb, away from bone). Stir vegetables every 20 min during cooking.
     
  4. Remove from oven. Transfer lamb to serving platter; let rest 15-20 min. Keep vegetables warm while meat rests. Discard all but 1 Tbsp pan drippings. Place pan on stovetop on MED. Add wine; stirring to loosen browned bits on bottom of pan. Cook 2-3 min to reduce liquid to almost dry. 
     
  5. Transfer to smaller saucepan; add demi-glace. Bring to simmer. Sprinkle with mint; serve with lamb and vegetables.
     
  6. Cook until about 5 degrees less than desired doneness. Refer to temp chart for final cooking times (check internal temp by inserting thermometer halfway into thickest part of lamb).  

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