Garlic-Rubbed Leg of Lamb with Roasted Vegetables

Garlic-Rubbed Leg of Lamb with Roasted Vegetables


1 five to seven lb. leg of lamb
1 pint cherry tomatoes
Additional vegetables of your choice
4 sprigs rosemary, roughly chopped
8 cloves minced garlic
2 tbsp. Dangold Roasted Garlic Rosemary & Sea Salt
1 tbsp. Dangold Roast Vegetables & Fries


  1. Preheat oven to 335° F.
  2. Pat the lamb leg dry, then score with shallow slits about an inch apart.
  3. Place lamb leg in oiled pan, then rub with olive oil, rosemary, minced garlic, pepper, and Dangold Roasted Garlic Rosemary & Sea Salt.
  4. Broil lamb for five minutes on both sides, then roast for an hour.
  5. While lamb cooks, toss cherry tomatoes and other vegetables with olive oil and Dangold Roast Vegetables & Fries blend, adding salt and pepper to taste. After lamb has roasted for an hour, add tomatoes and vegetables to the pan.
  6. Continue cooking until meat reaches preferred tenderness. General roasting time for medium-rare is about 20 additional minutes per pound.
  7. When ready, remove pan from oven and wrap loosely with foil to cook internally for another 15 minutes.
  8. Cut, serve, and enjoy!

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