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Roasted Lamb with Acorn Squash and Broccoli

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 500°.

  2. 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).

  3. 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.