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.