Sundays are a great day to gather family and friends to your house for a Sunday supper. It makes it much easier when you the host gets help and everyone brings a dish. This Sunday supper lamb roast with vegetables has to be the center piece of that Sunday supper though. It is a comforting wholesome, elegant yet so simple to prepare. An afternoon gathering having everyone over your house and roasting this scrumptious lamb with vegetable dish will have your guests excited for your Sunday supper meal.
All you need are two pots or pan and that is it. Don’t worry about a lot of clean up. Keeping it easy for you the host for this Sunday gathering. Roasts are wonderful to make on Sundays. They are a comforting recipe and of course I have made this recipe good and wholesome for you. As the host you won’t have to worry about cooking while you are enjoying the time with your family and friends. The food goes in the oven before your guests arrive. That means you won’t be in the kitchen cooking while everyone is having a good time. This is why again, making a roast when you are hosting an event are one of the best recipes for the occasion.
I also like to swap this recipe with beef, pork, or chicken to change up the recipe and still keep it simple. All the bright and beautiful multi color carrots, asparagus, and tri-color potatoes make this lamb roast with vegetables a gorgeous dish to serve. Adding so many bright colors to the plate makes it really pretty as the center piece of the table for the Sunday supper. I like to jazz up the dish by adding some fresh thyme leaves. It to enhances the herbs and flavor for the dish.
Sunday Supper Lamb Roast with Vegetables
- 2.5 lb Lamb Leg
- 1 Yellow Onion Diced
- 2 TBLS Olive Oil
- 3 Sprigs Rosemary
- 4-5 Sprigs Thyme
- 1/2 cup Beef Broth low sodium
- 2 tsp Sea Salt
- 1 tsp Black pepper
- 1 bag Tri-color Potatoes Halved
- 6-8 Multi-color Carrots Peeled and rough chop
- 12 Asparagus Spears
- 3 TBLS Olive Oil
- 1 tsp Sea Salt
- 1/4 tsp Black Pepper
- Fresh Thyme and Rosemary
- 1. Preheat the oven to 375 roast setting. 2. In an oven proof dutch oven or pan add the olive oil in the pan over medium heat. Once hot add the onions with a pinch of salt. Let this cook and sweat for 5 minutes. 3. Season the lamb well with salt, pepper, and half of the fresh herbs. Add the seasoned lamb to the pot and let it cook for about 6-7 minutes and then flip the lamb. Add the beef stock and bring the dish to a light boil. Toss in the remaining herbs and cover the pot, turn the heat off and place the pot in the oven to roast. Cook for 2-4 hours. 4. To prepare the roast vegetables. Toss the vegetables, except the asparagus (this will be added at the end) in a bowl with olive oil, salt, pepper, and half of the herbs. Coat them nicely. Then place the vegetables on to a baking sheet or dish. Roast in the oven at 375 for 30-35 minutes. Or until the potatoes are crispy and the carrots are tender. When there is about 10 minutes left for the vegetables to cook add the asparagus to the baking sheet and cook the asparagus. 5. To serve, pull the tender lamb, serve with a bit of sauce and vegetables.