Lamb Roast And Veggies

Total Time: 2 hrs 25 mins
Preparation Time: 25 mins
Cook Time: 2 hrs

Ingredients

• Servings: 4


• 2 -3 lbs boneless lamb roast


• 1 large onion


• 20 -30 baby carrots


• red pepper


• bell pepper


• yellow pepper


• 3 celery ribs


• 6 -8 green onions


• sea salt


• ground black pepper


• onion powder


• garlic powder


• 3/4 cup olive oil


• 3/4 cup balsamic vinegar

Recipe

• 1 i got a lamb roast that was marinating in an onion and garlic marinate, it said onion garlic lamb roast for the description on the price tag.


• 2 if thawing, let thaw and remove from fridge 1 hr before cooking begins.


• 3 place roast in large baking dish.


• 4 cut ends off onions and then cut into 1/8s situate around roast.


• 5 cut baby carrots in half and chunk in dish.


• 6 cut up celery into small slices, add.


• 7 cut red, yellow and bell pepper (1/4 of each pepper) into thin slices and disperse evenly.


• 8 cut potatoes into 1/8ths and add.


• 9 sea salt, black pepper, onion and garlic powder, and the veggies to taste.


• 10 cut green onions greens and all and add across whole dish.


• 11 drizzle extra virgin olive oil and balsamic vinegar over veggies (mix oil and vinegar together and use throughout cooking, i baked an hour then added the rest).


• 12 place in preheated 425 oven and reduce heat immediately to 325. roast meat 35-45 minutes per pound until meat is 160 degrees in center or the meat has no pink, juices run clear and the color is grayish or .


• 13 let roast set up for 10-15 minutes before carving.