Roasted Lamb With Spring Vegetables

• 1 sprig rosemary, leaves stripped and chopped
• 3 sprigs thyme, leaves stripped and chopped
• 1 clove garlic, peeled and pressed
• 1.5 kg boneless leg of lamb
• 2 None onions, peeled and quartered
• 425 ml lamb stock
• 500 g asparagus, trimmed
• 375 g carrots, peeled and sliced
• 375 g mushrooms, cleaned and halved
• 30 g butter or margarine
• 1/2 bunch parsley, finely chopped
• 125 g soured cream
• 2 tsp cornflour
• None None chopped rosemary and thyme, to garnish

1. Preheat the oven to 400u0b0F. Rub the lamb with salt, pepper, thyme, rosemary and garlic. Place in a roasting pan. Roast for 2 1/2 hours. After 30-45 mins add the onions and 1/2 cup of the stock to the roasting pan. Baste lamb occasionally. Add the remaining stock as needed to keep pan from drying out.
2. Cook the asparagus and carrots separately in a little boiling salted water for 8-10 mins. Drain and keep warm. Heat the butter in a skillet on medium-high heat. Add the mushrooms and saute until golden brown. Add the carrots and season. Sprinkle with the chopped parsley.
3. Remove lamb from the oven and keep warm. Strain roast drippings through a sieve into a saucepan. Add a little water and bring to a boil. Reduce heat to low. Mix sour cream and cornstarch and stir into the gravy. Bring to a boil and season.
4. Arrange lamb roast and vegetables on a serving platter. Garnish with herbs. Serve with gravy.

rosemary, thyme, clove garlic, lamb, onions, lamb stock, carrots, mushrooms, butter, parsley, soured cream, cornflour, rosemary

Taken from recipes-plus.com/api/v2.0/recipes/19993 (may not work)