Lamb Roast with Glazed Roasted Vegetables

Created by Executive Chef Javier Rios, CEC, CDM, CFPP
Classic Residence by Hyatt in Hollywood
Serves 10

• 2-1/2 pounds leg of lamb—boneless
• 2-1/2 tablespoons balsamic vinegar
• 2-1/2 tablespoons orange juice
• 2-1/2 tablespoons low-sodium soy sauce
• 2-1/2 cloves garlic—finely chopped
• 2 tablespoons olive oil
• 4 medium carrots—thinly sliced
• 2 pounds Idaho potato—peeled and cubed
• 1 pound pearl onions
• 3 pounds mushrooms
• 3 large green pepper—cut in strips
• 2 pints cherry tomatoes
• 1 quart beef stock
• 3 ounces cornstarch
• 3 ounces water
• pinch salt—to taste
• pinch pepper—to taste

1. Sprinkle leg of lamb roast with salt and pepper.
2. Place on a rack in a roasting pan.
3. In a medium bowl, stir together vinegar, orange juice (apple juice may be used instead), soy sauce, garlic and olive oil.
4. Add carrots, potatoes and onions.
5. Mix to coat evenly.
6. Arrange vegetables in the pan around roast.
7. Brush meat with some of the vinegar mixture.
8. Roast in a 400-degree oven for 15 minutes. Reduce oven to 325 degrees.
9. In a bowl, combine remaining vinegar mixture with mushrooms, green pepper and tomatoes.
10. Mix to coat evenly, reserving remaining mixture for gravy, add vegetables to pan and roast for 20 minutes longer or until all vegetables are tender and meat reaches internal temperature of 145 degrees for medium rare or 170 degrees for well.
11. Remove lamb and vegetables from pan; cover and let stand 10 minutes.
12. Add 1/2 cup beef stock to pan, scraping up bits.
13. Combine cornstarch and water and mix well.
14. Add to pan with remaining broth.
15. Bring to a boil, continue cooking, stirring constantly for 2 minutes or until mixture thickens.
16. Serve sauce with vegetable over sliced lamb.