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Roasted Lamb Pasta with Seasonal Vegetables

A hearty one-pan dish combining tender roasted lamb and vibrant vegetables tossed with pasta, perfect for a weeknight meal.

One-pan
Prep 15m · Cook 1h · Total 1h 15m
11 ingredients

This recipe draws on historical connections to traditional dishes that celebrate community and resilience. The flavors of roasted lamb echo the rich culinary heritage of gatherings, while the seasonal vegetables represent the bounty of November in Belgium. As political climates shift, food remains a unifying force, reminding us of shared traditions and the importance of community. Inspired by Did Myanmar’s Junta Demolish Scam Centers Just for Show? and Trump’s Response to Shooting Shows Intensified Anti-Migrant Stance.

Instructions

  1. Preheat your oven to 200°C (390°F).
  2. In a large bowl, combine lamb shoulder pieces with olive oil, minced garlic, chopped rosemary, salt, and black pepper. Mix well to coat.
  3. Spread the seasoned lamb on a large baking tray and roast in the preheated oven for 30 minutes.
  4. While the lamb is roasting, peel and chop the carrots and parsnips into bite-sized pieces. Add them to the baking tray with the lamb after 30 minutes. Toss everything together and roast for an additional 20 minutes.
  5. During the last 10 minutes of roasting, cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
  6. Once the lamb and vegetables are done roasting, remove from the oven and let rest for a few minutes.
  7. In a large serving bowl, combine the roasted lamb and vegetables with the cooked pasta. Toss to combine, adding grated parmesan cheese on top before serving.