Lamb roast with glazed roasted vegetables
Take advantage of the growing appetite for locally raised lamb. (Chicago Tribune/Bob Fila)
Preparation time: 35 minutes
Cooking time: 50 minutes
-- Adapted from a recipe from the American Lamb Board.
2 pounds boneless lamb leg roast, trimmed
1/2 teaspoon each: salt, freshly ground pepper
2 cloves garlic, finely chopped
1/4 cup each: balsamic vinegar, orange juice, reduced-sodium soy sauce
1 teaspoon olive oil
8 small red potatoes
6 pearl onions
3 carrots, cut into diagonal slices
12 large mushrooms
6 cherry or cocktail tomatoes
1 green pepper, cored, ribbed, cut into strips
1 can (14 1/2 ounces) chicken broth
1 tablespoon cornstarch
1. Heat the oven to 400 degrees. Sprinkle the lamb with salt and pepper; transfer to a rack in a large roasting pan. Combine the garlic, vinegar, juice, soy sauce and olive oil in a large bowl. Add the potatoes, onions and carrots, mixing to coat.
Arrange vegetables in the pan around the roast; reserve remaining vinegar mixture. Roast the lamb and vegetables 15 minutes. Reduce the heat to 325 degrees; roast 25 minutes.
2. Toss the mushrooms, tomatoes and green pepper in the reserved vinegar mixture; transfer with slotted spoon to the roasting pan, reserving any remaining vinegar mixture.
Roast lamb until meat thermometer inserted in thickest portion of lamb reads 140 degrees for medium and the vegetables are tender, about 10 minutes. Transfer the lamb and vegetables to a platter; cover loosely with foil. Let stand 10 minutes.
3. Add 1/2 cup of the broth to the roasting pan, scraping up bits. Combine the cornstarch and the remaining broth in a small bowl; add to the pan. Stir in the remaining vinegar mixture. Heat to a boil on top of the stove over medium-high heat.
Cook, stirring, until mixture is thickened, about 3-4 minutes. Serve the sauce with vegetables and lamb.
Per serving: 455 calories, 27% of calories from fat, 14 g fat, 6 g saturated fat, 71 mg cholesterol, 49 g carbohydrates, 33 g protein, 706 mg sodium, 9 g fiber.