2 pounds American Lamb leg, boneless, trimmed
2 tablespoons balsamic vinegar
2 tablespoons apple or orange juice
2 tablespoons sodium-reduced soy sauce
2 cloves garlic, finely chopped
1 teaspoon olive oil
3 medium carrots, thinly bias-sliced
6 pearl onions
12 large mushrooms
1 medium green pepper, cut in strips
6 cherry tomatoes
1 cup fat-free beef or chicken broth, divided
1 tablespoon cornstarch
Servings: 8
1. Sprinkle lamb roast with salt and pepper, place on rack in roasting pan. Stir together vinegar, apple or orange juice, soy sauce, garlic and olive oil in a large bowl. Add potatoes, carrots and onions and mix to coat. Arrange vegetables in pan around roast. Brush meat with vinegar mixture. Roast in 400ºF oven for 15 minutes; reduce oven temperature to 325ºF.
2. In bowl combine remaining vinegar mixture with mushrooms, green pepper and tomatoes. Reserve remaining vinegar mixture for gravy. Add vegetables to pan and roast 20 minutes longer or until all vegetables are tender and meat reaches internal temperature of 145ºF for medium-rare, 160ºF for medium or 170ºF for well.
3. Remove lamb and vegetables from pan; cover loosely with foil and let stand 10 minutes. Internal temperature will rise approximately 10 degrees. Add 1/2 cup of broth to roasting pan, scraping up bits. Combine cornstarch and remaining broth; add to pan with remaining vinegar mixture. Bring to a boil and cook and stir 1 to 2 minutes or until thickened. Serve sauce with vegetables and lamb.
2 tablespoons balsamic vinegar
2 tablespoons apple or orange juice
2 tablespoons sodium-reduced soy sauce
2 cloves garlic, finely chopped
1 teaspoon olive oil
3 medium carrots, thinly bias-sliced
6 pearl onions
12 large mushrooms
1 medium green pepper, cut in strips
6 cherry tomatoes
1 cup fat-free beef or chicken broth, divided
1 tablespoon cornstarch
Servings: 8
1. Sprinkle lamb roast with salt and pepper, place on rack in roasting pan. Stir together vinegar, apple or orange juice, soy sauce, garlic and olive oil in a large bowl. Add potatoes, carrots and onions and mix to coat. Arrange vegetables in pan around roast. Brush meat with vinegar mixture. Roast in 400ºF oven for 15 minutes; reduce oven temperature to 325ºF.
2. In bowl combine remaining vinegar mixture with mushrooms, green pepper and tomatoes. Reserve remaining vinegar mixture for gravy. Add vegetables to pan and roast 20 minutes longer or until all vegetables are tender and meat reaches internal temperature of 145ºF for medium-rare, 160ºF for medium or 170ºF for well.
3. Remove lamb and vegetables from pan; cover loosely with foil and let stand 10 minutes. Internal temperature will rise approximately 10 degrees. Add 1/2 cup of broth to roasting pan, scraping up bits. Combine cornstarch and remaining broth; add to pan with remaining vinegar mixture. Bring to a boil and cook and stir 1 to 2 minutes or until thickened. Serve sauce with vegetables and lamb.
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