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Herbed Lamb with Vegetables

Butter Flavor


  • SprayLite Olive Oil Cooking Spray
  • 1 whole bone-in leg of lamb, trimmed (1 leg = 7 lbs)
  • 2 cloves garlic, each cut into 6 slices
  • 3 medium onion
  • 1/2 cup finely chopped fresh parsley
  • 2 tablespoons plain dry bread crumbs
  • 1-1/2 teaspoons dried rosemary leaves
  • 8 medium red potatoes, cut in half
  • 8 large carrots, cut into 2-inch chunks
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper


  1. Preheat oven to 325°F. Spray large roasting pan and rack with cooking spray. Place lamb, fat-side up, on prepared rack. Cut 12 small evenly spaced slits in lamb, using the tip of a sharp knife; insert 1 garlic slice in each slit.
  2. Mince enough of the onion (about 1/4 of 1 onion) to measure 1/3 cup; place in large bowl. Stir in parsley, bread crumbs and rosemary. Spray evenly with cooking spray; stir. Remove 1 tablespoon of the parsley mixture; set aside for later use. Pat remaining parsley mixture evenly over lamb.
  3. Cut remaining onions into 2-inch wedges; place in same large bowl along with the potatoes, carrots and reserved parsley mixture. Spray evenly with cooking spray; toss lightly. Spoon around lamb. Season lamb and vegetables with salt and pepper. Insert meat thermometer in center of thickest part of meat, making sure tip of thermometer is not touching bone or fat.
  4. Bake 2 to 2-1/2 hours, or until meat thermometer reaches 160°F for medium doneness. Cover loosely with aluminum foil. Let stand 15 minutes.
  5. Carve lamb into slices; arrange on serving platter. Surround with the vegetables.