Lamb Roast with Zucchini
Lamb roast with zucchini is a recipe featuring fresh ingredients from the lamb category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1.2 kg boneless lamb leg
- 150 g goat cream cheese
- 1 tbsp chopped thyme
- 10 green olives (pitted, chopped)
- 2 egg yolks
- 2 Garlic cloves
- 1 onion
- Salt
- ground pepper
- 4 tbsp olive oil
- 400 ml vegetable stock (glass bottle)
- Zucchini (about 400 g each of green and yellow)
- 2 tsp lemon juice
- 2 tsp cornstarch
Instructions
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1.
Mix cheese with 1 tsp thyme, olives, and egg yolks; press in garlic, season with salt and pepper.
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2.
Peel and dice the onion.
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3.
Rub the meat with salt and pepper, sear all sides in a roasting pan with 2 tbsp olive oil, remove. Fill the cavity left by the bone with the cheese mixture, return to pan, sprinkle remaining thyme, add stock, onion, and roast at 180°C for about 70 minutes.
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4.
Wash, trim, and slice or cut zucchini into strips; sauté in remaining olive oil for ~5 minutes, season with salt, pepper, and lemon juice.
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5.
Remove lamb from pan and keep warm.
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6.
Strain the roasting liquid into a pot, reduce if desired.
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7.
Whisk cornstarch with a little water until smooth, add to sauce, bring to boil, thicken, season with salt and pepper.
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8.
Serve: slice lamb, ladle sauce over it, garnish with zucchini vegetables. Serve with baguette.
