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Succulent Herb-Crusted Lamb with Roasted Root Vegetables
Pressed for time but still want a meal that impresses? This Succulent Herb-Crusted Lamb with Roasted Root Vegetables is the answer to your culinary prayers. Not only does it deliver maximum flavor with minimal effort, but it’s also easy on the wallet. With its blend of fresh herbs and hearty root vegetables, this dish is perfect for feeding the family or impressing guests. Dive into this recipe that promises to transform your dinner routine without breaking the bank.
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- Under $2/serving!
- Family-friendly and picky-eater approved
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- Leftovers reheat like a dream
Ingredients
- 1 rack of lamb (about 8 ribs)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
- 4 large carrots, peeled and sliced
- 3 parsnips, peeled and sliced
- 2 red onions, quartered
- 3 tablespoons balsamic vinegar
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Step-by-Step Instructions
- Preheat your oven to 425°F (220°C).
- In a small bowl, mix the olive oil, garlic, rosemary, thyme, salt, and pepper.
- Rub the herb mixture over the lamb rack, coating it evenly.
- Place the lamb on a baking sheet and roast for 15 minutes.
- Meanwhile, toss the carrots, parsnips, and onions with balsamic vinegar, salt, and pepper.
- Add the vegetables to the baking sheet with the lamb, and roast for an additional 20–25 minutes or until the lamb reaches desired doneness.
- Remove from the oven, let the lamb rest for 10 minutes before slicing and serving with the roasted vegetables.
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