LEG OF LAMB WITH JULIENNED VEGETABLES

Leg Of Lamb With Julienned Vegetables image

Provided by Susan Ferraro

Time 1h10m

Yield Twenty servings for cocktails

Number Of Ingredients 9

Ingredients

2 carrots, julienned, plus 1 carrot, diced
2 yellow squash, julienned
1 zucchini, julienned
1 4-pound leg of lamb, butterflied
1 garlic head
Salt and freshly ground pepper to taste
2 celery stalks, diced
1 medium onion, diced
1/4 cup flour

Steps:

Preheat the oven to 350 degrees.
Combine the julienned vegetables and place them in the center of the lamb. Roll the roast and tie it securely. Place in a roasting pan along with the garlic head. Season with salt and pepper.
Roast for 35 minutes. Add the diced vegetables to the pan and roast another 10 minutes, or until the internal temperature of the meat reaches 125 degrees for rare, 130 degrees for medium rare. Remove the roast from the pan and keep in a warm place.
Add the flour to the pan and cook over high heat for two minutes, stirring constantly. Add two cups of water to the pan to deglaze, scraping the bottom. Simmer for 10 minutes, stirring occasionally, and adjust the seasonings. Strain.
Cut the roast into thin slices. When ready to serve, spoon some sauce over the meat and serve the remaining sauce on the side.

Nutrition Facts : @context http, Calories 184, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 4 grams, Sodium 388 milligrams, Sugar 1 gram