Penn Herb Wellness Guide
Lamb Roast with Glazed Vegetables
A one-pot feast—this is the real meat and potatoes.
Ingredients
- 2 lbs lamb leg, boneless, trimmed
- 2 Tbs balsamic vinegar
- 2 Tbs apple or orange juice
- 2 Tbs sodium-reduced soy sauce
- 2 cloves garlic, finely chopped
- 1 tsp olive oil
- 8 small potatoes, peeled and cubed
- 3 med carrots, thinly bias-sliced
- 6 pearl onions
- 12 large mushrooms
- 1 med green pepper, cut in strips
- 6 cherry tomatoes
- 1 cup fat-free beef or chicken broth, divided
- 1 Tbs cornstarch
Directions
- Sprinkle lamb leg with salt and pepper; place on rack in roasting pan. Stir together vinegar, apple or orange juice, soy sauce, garlic, and olive oil in a large bowl. Add potatoes, carrots, and onions; mix to coat. Arrange vegetables in pan around roast. Brush meat with vinegar mixture. Roast in 400F oven for 15 minutes; reduce oven temperature to 325F.
- In bowl combine remaining vinegar mixture with mushrooms, green pepper, and tomatoes. Reserve remaining vinegar mixture for gravy. Add vegetables to pan and roast 20 minutes longer, or until all vegetables are tender and meat reaches internal temperature of 145F for medium-rare, 160F for medium, or 170F for well.
- Remove lamb and vegetables from pan; cover loosely with foil and let stand 10 minutes. Internal temperature will rise approximately 10 degrees. Add 1/2 cup of broth to roasting pan, scraping up bits in pan. Combine cornstarch and remaining broth; add to pan with remaining vinegar mixture. Bring to a boil; cook and stir 1 to 2 minutes, or until thickened. Serve sauce with vegetables and lamb.
Nutrition Facts
Calories 493
Calories from Fat 165 (33%)
(29%)Total Fat 19g
(37%)Saturated Fat 7g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
(26%)Cholesterol 77mg
(12%)Sodium 296mg
(76%)Potassium 2677mg
Total Carbohydrate 50g
(34%)Dietary Fiber 9g
Sugars 10g
Sugar Alcohols 0g
(77%)Protein 39g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.