Roasted lamb with veggies is the best dish when it comes to balancing rich, savory flavors with fresh, vibrant notes.
This protein-rich recipe is perfect for a family gathering or a special dinner, offering a harmonious blend of tender meat, aromatic herbs, and colorful roasted vegetables.
Below is a detailed guide to preparing the high-protein roasted lamb with veggies, complete with ingredients, steps, and tips.
Ingredients to Make Roasted Lamb With Veggies
For the Roasted Lamb
- 1.5–2 kg (3.3–4.4 lbs) lamb leg or shoulder, bone-in or boneless
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 lemon, zested and juiced
For the Mint Pesto
- 1 cup fresh mint leaves, tightly packed
- 1/2 cup fresh parsley leaves
- 1/4 cup pine nuts or almonds, toasted
- 1 garlic clove
- 1/3 cup extra-virgin olive oil
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- Salt and pepper to taste
For the Roasted Vegetables
- 4 medium potatoes, cut into wedges
- 2 large carrots, sliced into thick rounds
- 2 zucchini, sliced into half-moons
- 1 red bell pepper, cut into strips
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
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How to Make The Roasted Lamb With Veggies
To prepare this delicious recipe, follow these steps below.
Steps to Prepare the Lamb
- In a small bowl, combine olive oil, minced garlic, rosemary, thyme, lemon zest, lemon juice, salt, and pepper to create a marinade.
- Pat the lamb dry with paper towels and place it in a large roasting pan.
- Rub the marinade evenly all over the lamb, ensuring it’s well-coated.
- Cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat.
Steps to Prepare the Mint Pesto
- In a food processor, combine mint leaves, parsley, toasted pine nuts, garlic, and lemon juice. Pulse until finely chopped.
- With the processor running, slowly drizzle in the olive oil until the mixture is smooth.
- Add Parmesan cheese, salt, and pepper, and pulse to combine. Taste this mixture and adjust the seasoning as needed.
- Transfer the pesto to a bowl, cover, and refrigerate until ready to serve.
Steps To Prepare the Vegetables
- Preheat the oven to 200°C (400°F).
- In a large mixing bowl, toss the potatoes, carrots, zucchini, bell pepper, and red onion with olive oil, oregano, smoked paprika, salt, and pepper.
- Spread the vegetables evenly on a baking sheet or in the roasting pan around the lamb.
Final Step: Roast the Lamb and Vegetables
- First step is to remove the lamb from the refrigerator 30 minutes before roasting to bring it to room temperature.
- Place the lamb in the preheated oven. Roast for about 1.5–2 hours for medium (internal temperature of 60–65°C/140–150°F) or longer for well-done, basting occasionally with pan juices.
- If roasting vegetables separately, place them in the oven about 45 minutes after the lamb starts cooking, as they typically take 45–60 minutes to become tender and golden.
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How to Serve High-Protein Roasted Lamb With Veggies
As your tasty meal is ready, it is time to serve it. Follow these steps to serve roasted lamb with veggies.
- Slice the lamb thinly and arrange it on a platter with the roasted vegetables.
- Serve with a generous dollop of mint pesto on the side or drizzled over the lamb for a fresh, zesty contrast.
- Pair this dish with a light red wine, such as Pinot Noir, or a crisp white like Sauvignon Blanc.
- Add a side of couscous or quinoa for a heartier meal.
- Garnish with extra fresh mint leaves for a pop of color and flavor.
Benefits of Roasted Lamb With Veggies Recipe
- High in Protein
- Rich in Nutrients
- Antioxidant-Packed Pesto
- Vegetable Variety
- Heart-Healthy Fats
- Balanced Meal
- Customizable and Versatile
- Flavorful and Aromatic
- Supports Bone Health
- Meal Prep Friendly
Nutrient Values of Roasted Lamb With Veggies
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 620 kcal | 31% |
| Total Fat | 42 g | 54% |
| Saturated Fat | 12 g | 60% |
| Monounsaturated Fat | 22 g | – |
| Polyunsaturated Fat | 5 g | – |
| Cholesterol | 115 mg | 38% |
| Sodium | 580 mg | 25% |
| Total Carbohydrates | 25 g | 9% |
| Dietary Fiber | 5 g | 18% |
| Sugars | 4 g | – |
| Protein | 38 g | 76% |
| Vitamin A | 5500 IU | 110% |
| Vitamin C | 45 mg | 50% |
| Vitamin E | 3 mg | 20% |
| Vitamin K | 120 µg | 100% |
| Thiamin (B1) | 0.3 mg | 25% |
| Riboflavin (B2) | 0.5 mg | 38% |
| Niacin (B3) | 10 mg | 63% |
| Vitamin B6 | 0.8 mg | 47% |
| Vitamin B12 | 3.5 µg | 146% |
| Folate | 60 µg | 15% |
| Calcium | 100 mg | 8% |
| Iron | 4.5 mg | 25% |
| Magnesium | 60 mg | 14% |
| Phosphorus | 350 mg | 35% |
| Potassium | 900 mg | 19% |
| Zinc | 7 mg | 64% |
| Selenium | 40 µg | 73% |
| *Percent Daily Values are based on a 2,000-calorie diet. Values may vary depending on specific ingredients and portion sizes. | ||
Conclusion
Roasted lamb with veggies is a high-protein dish that tastes great with a combination of mint pesto, which is surprisingly simple to prepare.
Whether you’re hosting a dinner party or treating your family to something special like a birthday party, this recipe is sure to impress your guests.
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Ashish Lavania is a chef and works for many 5 and 7-star hotels all over the world, like in Dubai, India, Spain, etc. He completed his education in IHM Delhi. He has 10 to 12 years of experience in the cooking industry. He cooks food with good nutritional value. He loves to spread his knowledge to the world via this website.