Solar Roast Leg of Lamb with Rosemary Potatoes


Serves: 5
Total Calories: 141

Ingredients

2 pounds russet potatoes, peeled and thinly sliced
2 medium onions, thinly sliced
4 cloves garlic, minced
2 sprigs fresh rosemary leaves only, chopped
salt and pepper
1/4 cup beef broth, or chicken or vegetable
1 boneless leg of lamb roast (3 1/2 to 4 pounds)

Directions:

Set Global Sun Oven out to preheat.

Coat a baking pan or a lidded roasting pan with cooking spray. Cover bottom of pan with a layer of potatoes, spread a layer of onions over the potatoes. Sprinkle with salt, pepper, garlic, and rosemary. Continue layering the ingredients until used up finishing with a layer of potatoes. Pour broth over vegetables pushing down to compress. Set lamb on top of the layered vegetables fat side up. Insert a probe thermometer in thickest part of the meat. Place baking pan in an oven bag or cover roasting pan with a lid. Cook in Sun Oven until temperature reaches 170¼F, about 1 hour. Remove lamb to a platter, tent with aluminum. Continue cooking potatoes until fully cooked, about 20 minutes.

Nutritional Facts:

Serves: 5
Total Calories: 141
Calories from Fat: 0

This Solar Roast Leg of Lamb with Rosemary Potatoes recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.




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