Name: Lemon & Rosemary Traybake Lamb Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 lbs lamb leg, boneless and cut into chunks; 1 lemon, zested and juiced; 2 cloves of garlic, minced; 2 sprigs of fresh rosemary, chopped; 2 tbsp olive oil; Salt and black pepper, to taste; 4 medium-sized potatoes, peeled and quartered; 2 carrots, peeled and chopped; 1 red onion, sliced; 1 cup chicken broth

Lemon & Rosemary Traybake Lamb Recipe

Marline Lukas Modified: November 12, 2023

Photos of Lemon & Rosemary Traybake Lamb Recipe

How To Make Lemon & Rosemary Traybake Lamb Recipe

Don’t pass up the chance to try something new with our delicious lamb recipes! Serve any lamb dish and they’re sure to be the star of the dining table. Just pair this delicious meat with garlic, rosemary, and other flavorful ingredients and you’ll have a truly memorable meal.

Preparation: 15 minutes

Cooking: 1 hour

Total: 1 hour and 15 minutes

Serves:

Ingredients

2 lbs lamb leg, boneless and cut into chunks
1 lemon, zested and juiced
2 cloves of garlic, minced
2 sprigs of fresh rosemary, chopped
2 tbsp olive oil
Salt and black pepper, to taste
4 medium-sized potatoes, peeled and quartered
2 carrots, peeled and chopped
1 red onion, sliced
1 cup chicken broth

Instructions

Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine the lamb chunks, lemon zest and juice, minced garlic, chopped rosemary, olive oil, salt, and black pepper. Mix well to ensure the lamb is coated evenly.
Transfer the lamb mixture to a large roasting tray. Add the quartered potatoes, chopped carrots, and sliced red onion to the tray, arranging them around the lamb.
Pour the chicken broth into the tray, ensuring it covers the bottom of the tray.
Cover the tray with aluminum foil and place it in the preheated oven. Bake for 45 minutes.
After 45 minutes, remove the foil and continue baking for another 15 minutes, or until the lamb is cooked to your desired level of doneness and the vegetables are tender.
Once cooked, remove the tray from the oven and let it rest for a few minutes before serving.
Serve the lemon and rosemary traybake lamb with the roasted potatoes, carrots, onions, and a drizzle of the cooking juices.