Sheet Pan Roasted Leg of Lamb with Rice Pilaf

Servings: 5 | Prep Time: 15 min | Cook Time: 4 hr

Recipe provided by American Lamb Board courtesy of Fig and Olive Platter.

Directions

1. Preheat Oven to 350°F
2. Rinse the American lamb leg pieces and pat dry.
3. To make the marinade, pulse the ingredients in the food processor and combine for a few seconds.
4. Then place the lamb pieces in a large roasting pan or bowl. Pour the marinade all over. Optional: You can allow the American lamb to be marinated overnight.
5. Toss carrots and baby potatoes in the roasting pan. If you have additional marinade, add 1 cup of water to it and add to the bottom of the roasting pan. Top with bay leaves, cover, and place in the oven to roast for about 3 1/2 hours. You will need to check on the lamb a couple of times and spoon over some of the liquid each time.
6. Once done, the American lamb meat should be tender and can easily be pulled apart from the bone.
7. Return lamb to the oven uncovered and cook for another 20 minutes at 400°F until it gets a beautiful crust on top.
8. Serve with the rice pilaf and enjoy!