Herb Crusted Lamb with Roasted Vegetables

Herb Crusted Lamb with Roasted Vegetables

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Prep. 15 min

Total 5 h

8 portions

Ingredients

lemons divided (1 thin peel only, both juiced)
2
fresh chives in pieces
10 - 12 sprigs
fresh rosemary, leaves only
5 - 6 sprigs
fresh basil leaves and tender stems
8 - 10 sprigs
dried oregano
2 tsp
fresh parsley leaves and tender stems
10 - 13 sprigs
garlic cloves
8
salt divided
4 - 6 pinches
extra virgin olive oil divided
3 ½ oz
lamb shoulder, bone in (2.5-3.5 lbs.)
45 - 56 oz
water
21 oz
red new potatoes scrubbed with skin on
10 ½ oz
shallots halved
9 oz
carrots sliced in rounds (1 in.)
5 oz
sweet potato peeled, cubed (1 in.)
14 oz
garlic cloves peeled
8
fresh ground pepper
2 - 3 pinches

Difficulty

easy

Nutrition per 1 portion

Sodium 238.1 mg

Protein 35.1 g

Calories 2489 kJ / 595 kcal

Fat 37 g

Fibre 5.5 g

Saturated Fat 12.2 g

Carbohydrates 30.8 g

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