Go Back

Sunday Supper Lamb Roast with Vegetables

Servings 4


  • 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

Roast Vegetables

  • 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. 
    Sunday Supper Lamb Roast with Vegetables