How to Make Roasted Lamb with Root Vegetables - A Step-by-Step Guide

Roasted Lamb with Root Vegetables is a classic dish that is perfect for a cozy family dinner or a special occasion. The combination of tender, juicy lamb and earthy, flavorful root vegetables creates a hearty and satisfying meal that is sure to impress your guests. This recipe is easy to prepare and requires just a few simple ingredients, making it a great option for both experienced and novice cooks.

The star of this dish is, of course, the lamb. A bone-in leg of lamb is the ideal cu...

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Ingredients

  • 1 (6 pound) leg of lamb
  • 5 cloves garlic, minced
  • 2 teaspoons coarsely ground black pepper
  • 1 teaspoon crushed red pepper flakes
  • 1 bay leaf, crushed
  • 1 tablespoon chopped fresh rosemary
  • ½ cup olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 2 tablespoons coarse salt, or as needed
  • 8 carrots, peeled and trimmed
  • 16 small potatoes, unpeeled
  • 1 large beet, peeled and cut into wedges
  • 1 yam, peeled and cut into wedges
  • 8 baby turnips, peeled
  • 2 tablespoons olive oil
  • salt to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 50 mins
  • Additional Time: 1 hr 30 mins
  • Total Time: 3 hrs 40 mins
  • Servings: 8
  • Yield: 8 servings

  • Allow the leg of lamb to rest at room temperature for 1 hour before cooking.
  • Preheat an oven to 400 degrees F (200 degrees C). Place the oven rack in the lower third of the oven.
  • Whisk the garlic, pepper, red pepper flakes, bay leaf, rosemary, 1/2 cup olive oil, vinegar, and honey together in a small bowl. Rub the mixture over the lamb, then season with 2 tablespoons coarse salt. Set aside. Place carrots, potatoes, beet, yam, and turnips in a large roasting pan. Toss with 2 tablespoons olive oil and a pinch of salt. Arrange the seasoned leg of lamb on top of the vegetables.
  • Roast the lamb in the preheated oven for 20 minutes, then reduce oven temperature to 325 degrees F (165 degrees C). Continue roasting to your desired degree of doneness, about 90 minutes more for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
  • Allow the leg of lamb on a cutting board, tented with aluminum foil, for 30 minutes before carving. Place the vegetables on a serving platter and cover with aluminum foil to keep warm until ready to serve.
  • Nutrition

    927 cal.

    • Total Fat: 39g
    • Saturated Fat: 11g
    • Cholesterol: 137mg
    • Sodium: 2019mg
    • Total Carbohydrate: 96g
    • Dietary Fiber: 15g
    • Total Sugars: 17g
    • Protein: 49g
    • Vitamin C: 107mg
    • Calcium: 136mg
    • Iron: 7mg
    • Potassium: 2872mg