leg of lamb, potato boats and vegetables

Here’s a delicious and well-balanced Leg of Lamb with Potato Boats and Roasted Vegetables recipe. It’s perfect for a weekend dinner or special occasion.

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🥩 Roast Leg of Lamb

Ingredients:

• 1 leg of lamb (4–6 lbs)

• 4 garlic cloves, sliced

• 2 tbsp fresh rosemary (or 1 tbsp dried)

• 1 tbsp fresh thyme

• Salt & pepper

• 2 tbsp olive oil

• Juice of 1 lemon

• 1 cup red wine or lamb/beef stock (optional, for roasting pan)

Instructions:

1. Preheat oven to 400°F (200°C).

2. Prep lamb: Pat the lamb dry. Make small incisions all over and insert garlic slivers.

3. Season: Mix olive oil, lemon juice, rosemary, thyme, salt, and pepper. Rub generously all over the lamb.

4. Roast: Place in a roasting pan with a wire rack. Pour wine or stock into the pan (optional, for moisture).

5. Cook:

   • For medium-rare: Roast ~20 mins per pound (internal temp 135°F/57°C).

   • For medium: Roast ~25 mins per pound (internal temp 145°F/63°C).

6. Rest: Remove and tent with foil. Rest for 15–20 minutes before carving.

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🥔 Cheesy Potato Boats

Ingredients:

• 4 large baking potatoes

• 1/2 cup sour cream or Greek yogurt

• 1/2 cup grated cheddar cheese

• 2 tbsp butter

• 2 green onions, finely sliced

• Salt & pepper

• Optional toppings: crumbled bacon, extra cheese

Instructions:

1. Bake potatoes at 400°F (200°C) for 50–60 minutes until soft.

2. Cool slightly, then slice in half lengthwise. Scoop out most of the flesh into a bowl.

3. Mash filling with sour cream, butter, cheese, green onions, salt & pepper.

4. Refill skins, top with extra cheese if desired.

5. Return to oven for 10–15 mins until tops are golden and crispy.

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🥕 Roasted Mixed Vegetables

Ingredients:

• 2 carrots, sliced

• 1 zucchini, sliced

• 1 red bell pepper, chunks

• 1 red onion, wedges

• 1 tbsp olive oil

• 1 tsp balsamic vinegar (optional)

• Salt, pepper, and thyme

Instructions:

1. Toss veggies in olive oil, balsamic vinegar, and seasonings.

2. Spread on a baking tray and roast at 400°F (200°C) for 25–30 minutes, until tender and slightly caramelized.

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🧄 Optional: Garlic-Herb Jus (from lamb drippings)

1. After roasting, pour pan drippings into a small saucepan.

2. Add 1 tbsp flour (optional) and cook for 1 min.

3. Add 1 cup stock or wine, simmer until thickened. Strain and serve over lamb.