Paleo Argentine Lamb with Roasted Vegetables

Ingredients

• 2 lb Lamb leg
• 2 tbsp Olive oil
• 3 cloves Garlic
• 2 tsp Rosemary
• 2 tsp Thyme
• 2 large Carrots
• 2 medium Zucchini
• 1 large Red onion
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1Preheat your oven to 400°F (200°C). Mince the 3 cloves of garlic. In a small bowl, combine the 2 tbsp of olive oil, the minced 3 cloves of garlic, 2 tsp of rosemary, 2 tsp of thyme, 1 tsp of salt, and 1/2 tsp of black pepper, mixing thoroughly to create a paste.
2. 2Place the 2 lb lamb leg on a clean surface. Rub the entire seasoning mixture from the small bowl evenly over all surfaces of the 2 lb lamb leg.
3. 3Cut the 2 large carrots into 1-inch pieces. Cut the 2 medium zucchini into 1-inch pieces. Cut the 1 large red onion into 1-inch wedges.
4. 4Place the cut 2 large carrots, 2 medium zucchini, and 1 large red onion into a roasting pan. Season the vegetables with a pinch of the 1 tsp of salt and 1/2 tsp of black pepper. Place the seasoned 2 lb lamb leg on top of the prepared vegetables in the roasting pan.
5. 5Carefully place the roasting pan into the preheated oven at 400°F (200°C). Roast for 45-50 minutes, or until the internal temperature of the lamb leg reaches 135-140°F (57-60°C) for medium doneness when measured with a meat thermometer inserted into the thickest part without touching bone. The vegetables should be tender and slightly caramelized.
6. 6Carefully remove the roasting pan from the oven. Transfer the lamb leg to a cutting board and let it rest for 10 minutes; this allows the juices to redistribute, making the lamb more tender. After resting, slice the lamb leg and serve immediately with the roasted vegetables.

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