Use the leftover lamb from this meal in a stir-fry, stew, or sandwich.

Recipe by Cooking Light March 1998

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Yield:
6 servings (serving size: 3 ounces lamb, 1/3 cup acorn squash, and 2 broccoli spears)
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Ingredients

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Directions

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  • Preheat oven to 500°.

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  • 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.

Nutrition Facts

203 calories; calories from fat 26%; fat 5.8g; saturated fat 1.7g; mono fat 2.7g; poly fat 0.7g; protein 20.7g; carbohydrates 19.8g; fiber 3.9g; cholesterol 54mg; iron 3.3mg; sodium 464mg; calcium 92mg.
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