Spring is the perfect season to enjoy roasted lamb, especially when seasonal vegetables are at their peak. This herb-roasted lamb recipe with seasonal vegetables evokes warm memories of family meals, where the scent of fresh herbs and delicately browned meat fills the home. It's a dish that impresses while being relatively simple to prepare, making it perfect for a Sunday dinner or a special occasion.
Imagine a beautiful piece of lamb, marinated with aromatic herbs, roasted to perfection, accompanied by carrots, potatoes, and garlic that soak up all the flavors. This dish is not only delicious but also comforting, ideal for gathering your loved ones around the table. Ready to embark on this culinary adventure?
Ingredients
For 6 people:
- 1.5 kg of lamb shoulder
- 4 tablespoons of olive oil
- 4 cloves of garlic, minced
- 2 tablespoons of fresh rosemary, chopped
- 2 tablespoons of fresh thyme, chopped
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 800 g of potatoes, cut into wedges
- 400 g of carrots, sliced
- 250 ml of vegetable broth
Instructions
- Preheat your oven to 180°C (350°F).
- In a small bowl, mix the olive oil, garlic, rosemary, thyme, salt, and pepper to create a marinade.
- Brush the lamb shoulder with the marinade, ensuring all the meat is well coated.
- Place the lamb in a roasting pan and surround it with the potatoes and carrots.
- Pour the vegetable broth around the meat and vegetables.
- Cover the pan with aluminum foil and bake for 1.5 hours.
- Remove the aluminum foil and continue cooking for an additional 30 minutes, until the lamb is golden and tender.
- Take the pan out of the oven and let the lamb rest for 10 minutes before slicing.
- Serve hot, accompanied by the roasted vegetables and cooking juices.
Chef's Tips
For an even more pronounced flavor, let the lamb marinate in the refrigerator for several hours or even overnight. Feel free to add other seasonal vegetables like zucchini or onions to mix things up.
