Rosemary and Lemon Roasted Lamb for Two
An elegant and flavourful dish perfect for a romantic dinner, our Rosemary and Lemon Roasted Lamb is a heart-warming and memorable meal. The succulent lamb, infused with rosemary and lemon, pairs excellently with the side of roasted potatoes and asparagus for a well-rounded, satisfying dinner.
Equipment
- Roasting pan
- Meat Thermometer
- Knife
- Cutting board
Ingredients
- 1 Small boneless leg of lamb around 1.5 pounds
- 2 tbsp fresh rosemary Chopped
- Zest and juice of 1 large lemon
- 3 garlic cloves minced
- 2 tbsp olive oil
- salt to taste
- pepper to taste
- 500 g small potatoes halved
- 200 g fresh asparagus
- Additional olive oil, rosemary, salt, and pepper for vegetables
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, mix together rosemary, lemon zest, lemon juice, garlic, olive oil, salt, and pepper.
- Pat the lamb dry and rub the rosemary-lemon mixture all over it.
- Place the lamb in a roasting pan.
- Toss the potatoes in a bit of olive oil, rosemary, salt, and pepper and arrange them around the lamb in the roasting pan.
- Roast in the preheated oven for about 1 hour. Use a meat thermometer to check the lamb’s temperature - it should read 145°F (63°C) for medium-rare.
- In the last 15 minutes of roasting, add the asparagus to the roasting pan, tossing it in a bit of olive oil, salt, and pepper.
- Once done, remove the lamb from the oven and let it rest for about 10 minutes before slicing.
- Serve the lamb with the roasted potatoes and asparagus, making sure to pour over any delicious juices left in the roasting pan.
Nutrition
Serving: 375gCalories: 650kcalCarbohydrates: 30gProtein: 42gFat: 40gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gCholesterol: 120mgSodium: 120mgPotassium: 1250mgFiber: 6gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 5mg
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