Foodie Friday: Roasted Lamb and Vegetables
What’s better than roast lamb on a winter night? Not much.
And it’s very easy to make! First thing you want to do is marinate your lamb. I use plain low fat Greek yogurt, about 5 cloves of garlic, thyme, salt and pepper, and let that sit in the fridge for a few hours.
When you’re ready to cook, preheat your oven to 350 degrees. While it’s preheating prepare your vegetables. I used baby red potatoes, cut in half and baby carrots, but you can use whatever you like. Throw the vegetables into your roasting pan along with smashed garlic cloves and thyme. Then put in your roasting rack and put your marinated lamb on there. Roast that baby for about an hour and a half depending on the size of your lamb.
I also made some sun dried tomato couscous with feta and parsley and a tzatziki sauce to go along with that.
Yum, Greek night.