Roasted Lamb with Acorn Squash and Broccoli

Cooking Light
Use the leftover lamb from this meal in a stir-fry, stew, or sandwich.
6 servings (serving size: 3 ounces lamb, 1/3 cup acorn squash, and 2 broccoli spears)


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1 (4-pound) rolled boned leg of lamb
3 garlic cloves, halved
1 rosemary sprig, broken into 6 pieces
1 teaspoon salt, divided
1 tablespoon coarsely ground pepper
2 teaspoons olive oil, divided
2 large acorn squash (about 1 1/4 pounds), cut into 1-inch wedges
12 (4-inch) broccoli spears
1 garlic clove, minced


Preheat oven to 500°.

Unroll roast; trim fat from roast. Reroll roast; secure at 1-inch intervals with heavy string. Make 6 (1/2-inch-deep) slits in roast; place garlic halves and rosemary into each slit. Sprinkle with 1/2 teaspoon salt and pepper. Place roast on a broiler pan; insert meat thermometer into thickest portion of roast. Bake at 500° for 10 minutes. Reduce oven temperature to 425° (do not remove roast from oven).

Combine 1/4 teaspoon salt, 1 teaspoon olive oil, and squash, and arrange squash around roast. Bake at 425° for 22 minutes. Combine 1 teaspoon olive oil, 1/4 teaspoon salt, broccoli spears, and the minced garlic. Carefully turn roast, and arrange the broccoli mixture around the roast. Bake at 425° for an additional 25 minutes or until thermometer registers 145° (medium-rare). Let roast stand for 5 minutes.

Created date

March 1998

Nutritional Information

Calories 203
Caloriesfromfat 26 %
Fat 5.8 g
Satfat 1.7 g
Monofat 2.7 g
Polyfat 0.7 g
Protein 20.7 g
Carbohydrate 19.8 g
Fiber 3.9 g
Cholesterol 54 mg
Iron 3.3 mg
Sodium 464 mg
Calcium 92 mg