Happy Easter! Garlic Herb Stuffed Lamb Leg with Roasted Carrots and Garlic Mushroom Quinoa

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Garlic Herb Stuffed Lamb

with Honey Roasted Carrots and Mushroom Quinoa

Happy Easter!  I decided to cook lamb this year. Lamb is probably my favorite red meat.  It’s tender and lean, and so easy to cook.  So, I wanted to share with you my Garlic Herb Leg of Lamb recipe with garlicky quinoa and mushrooms, and roasted honey garlic carrots.  LOTS. OF. GARLIC.  If you’re not a fan of garlic (screaming), then this recipe may not be for you.  Me, being a lover of any food seasoned with garlic, I thought this meal was absolutely delicious and will definitely be making it again.

What You’ll Need

1 Leg of lamb

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Whole Carrots

Quinoa

1 Can of Campbell’s Cream of Mushroom Soup

½ cup of mushrooms

Fresh head of garlic

2 tablespoons of Minced garlic

Fresh Rosemary

Fresh Oregano

Extra Virgin or Virgin Olive Oil

½ tablespoon of Salt

½ tablespoon of Seasoning Salt

½ tablespoon of Pepper

½ tablespoon of Adobo

1 Tablespoon of Garlic Powder

½ cup of honey

½ a lemon for lemon juice

½ an onion

2 tablespoons of butter or ghee butter

Twine

 

Lamb

First, roast pieces of whole garlic cloves in the oven for 10 minutes on 400 degrees, allowing to roast.

Next, cut lamb leg in half down center and create an opening.  Rub meat down with extra virgin or virgin olive oil.  Season entire lamb with salt, pepper, Adobo and garlic powder.

Next, rub minced garlic all over meat. 

Next, place the whole pieces of roasted whole garlic inside opening of meat, along with fresh herbs of rosemary and oregano.  Then, add herbs on outside of lamb meat.

Next, fold over the lamb meat. Take the twine, and tie the lamb meat closed.

Place meat in fridge and allow it to marinate overnight or for at least 4 hours.

 

After lamb has marinated, preheat oven to 400 degrees and cook for 45 MINUTES for well done.

 While your lamb is cooking, begin preparing your quinoa.

Quinoa

 Follow the box instructions for cooking your quinoa.  While quinoa is cooking, begin chopping fresh mushrooms. 

In a separate sauce pan, heat Campbell’s Cream of Mushroom Soup.  Add fresh mushrooms to sauce pan.

 

Then, add cooked quinoa to sauce pan, combining soup and mushrooms.  Add 1 tablespoon of minced garlic.  Season with salt and pepper to taste.

 

Roasted Carrots

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For the glaze, combine 1 tablespoon of minced garlic and honey in a bowl.

Next, rub garlic honey glaze all over fresh carrots.

Finally, squirt ½ a fresh lemon onto carrots.

Cook in oven for 30 minutes at 400 degrees.

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Serve with a glass of Pinot Noir, Cabernet Sauvignon or Merlot.  Happy Easter!

What does your family usually have on the menu for Easter?  If you end up using this recipe, please leave a comment below and let me know what you think!

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