Note: I received free cow cash from Crowd Cow to try some of their products in order to write this post. Opinions are mine alone. This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links
As much as I love a nice, quick weeknight meal option, I really enjoy when I have a free Saturday or Sunday to slow it down and make an oven-roasted dish, like this recipe for Boneless Leg of Lamb with Roasted Vegetables.
We’ve had some sporadic fall-like days in Philadelphia recently, so I made the most of a cooler weekend day and tapped into one of the proteins I received in my Crowd Cow box! Crowd Cow is a frozen protein delivery service that partners with ethical farms, fisheries and producers globally. They hand select independent farms to deliver the best craft meat from the farm to your table.
I was super impressed with the selection on Crowd Cow. They have staples like free-range chicken, pasture-raised beef, and sustainable seafood, but they also have some options that caught my eye, including wild boar, elk, bison, and, of course, boneless leg of lamb.
My order arrived in just two days, and came in recyclable packaging. They even offset carbon emissions from every order. Crowd Cow offers a membership where you can choose what is sent to you and at what frequency. And now’s the perfect time to become a Crowd Cow member! New Members Get $100 of Free Meat + Free Shipping. Hurry up, offer ends soon!
I will have future posts highlighting some of my other purchases, but today, it’s all about the boneless leg of lamb. Boneless leg of lamb is surprisingly easy to make, and doesn’t require a bunch of ingredients to make a great meal. This one-pot recipe cooks the leg of lamb, then tosses some vegetables in the drippings and roasts them to perfection!
Ingredients (serves 6):
Boneless Leg of Lamb
- 4 to 5 lb boneless leg of lamb
- 2 tablespoons olive oil, divided
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 tablespoons dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Roasted Vegetables:
- 2 lbs potatoes, cut into bite-sized pieces
- 3 medium-sized carrots
- 1 small onion, chopped
- 1 (8 oz) container sliced mushrooms
- salt and pepper, to taste
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