Mint Roasted Lamb and Vegetables

Its that time of the year when the table is spread with many different things and every one including the Turkey are stuffed. Last year I found a Turkey which was about 5 lbs in weight and it never got finished. So, this year I did not bother to go hunting for Turkey but instead I made roasted Lamb. The lamb is a hunk of meat about 2-2.5 lbs in weight. And there isn't much leftover. So I am happy.

Here is the recipe

Mint Roasted Lamb and Vegetables 

Roasted lamb with vegetables

Ingredients:

1. 2-3 lbs of lamb thawed
2. 1/2 cup olive oil
3. 6-8 cloves of garlic
4. About 2 cups of fresh mint leaves
5. 1 teaspoon salt
6. 1/2 teaspoon fresh ground black pepper
7. 1/2 teaspoon red chili flakes (optional)
8. 1 cup chicken broth

Vegetables

1. 2 medium large potatoes peeled and cut into big cubes

2. 2 large carrots

3. 3 small yellow onions or one large onion wedged

4. 2 turnips

5. 1/2 tablespoon oil

6. 1/4 teaspoon each of salt and pepper

Grind the garlic and mint along with salt, chili flakes if using, black pepper and olive oil. Put the lamb in a zip lock bag and add the marinade to it. Close the ziploc and Massage the meat . Marinate the meat overnight.

Leave the meat on the counter for about 30-60 minutes to take the chill out.

Add the oil to the vegetables and mix well with salt and pepper

Preheat oven to 400 degrees. Spray a baking tray with cooking spray and add the lamb and the marinade to it. Bake for 30 minutes.

Add the vegetables and continue to roast for 20 minutes. Add the warm chicken broth, reduce heat to 350 degrees and roast for further 50-60 minutes. 

Place the lamb on the serving platter and serve the vegetables around it. Cover it with a foil and let stand for 10 minutes. Serve with all the other fixings

Brown Gravy (Gravy with pan drippings of roasted lamb)

brown gravy

Ingredients:

1. 2 teaspoons all purpose flour
2. 1 tablespoon butter
3. salt to taste
4. About 11/2-2 cups pan drippings

In a pan heat the butter and add the flour. Keep stirring for 5- minutes. Reduce the heat to medium and add the pan drippings and keep stirring. make sure there are no lumps. Strain if you want a smooth gravy. I like the little bits and pieces from the roast in my gravy. Serve over meat or mashed potatoes

Side with roasted lamb

1. Rosemary Corn Bread
2. Orange Cranberry sauce
3. Chicken Stuffing
4. Sour Cream Mashed Potato
5. Sweet Potato Pie

Sweet Potato Pie