Roasted Lamb with Acorn Squash and Broccoli

By Lv2Cook

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

Details

Servings 1

Preparation

Step 1

Preheat oven to 500º.

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 500º for 10 minutes. Reduce oven temperature to 425º (do not remove roast from oven).

Combine 1/4 teaspoon salt, 1 teaspoon olive oil, and squash, and arrange squash around roast. Bake at 425º 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 425º for an additional 25 minutes or until thermometer registers 145º (medium-rare). Let roast stand for 5 minutes.

Serving Size: 3 ounces lamb, 1/3 cup acorn squash, and 2 broccoli spears