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Roasted Lamb and Root Vegetables
Comforting, yet sophisticated, this take on lamb stew includes sweet roasted carrots, parsnips, shallots, and mushrooms. It’s even more delicious when served over creamy mashed potatoes!
1/2 cup canola oil, divided into tablespoons
2 cups Markon First Crop Carrots, roughly chopped
1 cup parsnips, roughly chopped
1 cup Markon First Crop Mushrooms, quartered
1 cup shallots, peeled and quartered
Salt and pepper, to taste
Sprigs of Markon First Crop Rosemary, to taste
24 oz. boneless leg of lamb meat, chopped into bite-size pieces
1/2 cup red wine or sherry
Toss vegetables with two tablespoons of oil; season with salt and pepper. Spread all on a baking sheet. Top with sprigs of rosemary and bake until browned.
Heat remaining oil in a heavy skillet. Season lamb pieces; brown in batches, but do not cook meat completely. Once all lamb is browned, return to skillet and deglaze with wine. Turn heat to medium-low and simmer (scraping up brown bits on the bottom) until pieces are tender.
Serve vegetables and lamb on top of mashed potatoes; drizzle with meat drippings.
Fall
Winter
Entrees
Gluten Free