Roasted Lamb with Vegetables (Printable)
Tender lamb and caramelized root vegetables infused with garlic, rosemary, and thyme for a comforting, elegant dish.
# What You'll Need:
→ Lamb
01 - 1 (4-5 lb) bone-in leg of lamb, trimmed
02 - 4 cloves garlic, sliced
03 - 2 tbsp fresh rosemary, chopped
04 - 2 tbsp fresh thyme leaves
05 - 2 tsp kosher salt
06 - 1 tsp black pepper
07 - 2 tbsp olive oil
→ Root Vegetables
08 - 4 medium carrots, peeled and cut into large chunks
09 - 3 parsnips, peeled and cut into large chunks
10 - 2 medium turnips, peeled and quartered
11 - 1 large sweet potato, peeled and cut into cubes
12 - 1 large red onion, cut into wedges
13 - 2 tbsp olive oil
14 - 1 tsp kosher salt
15 - ½ tsp black pepper
→ Optional
16 - 1 cup dry white wine or low-sodium chicken broth
# Directions:
01 - Preheat the oven to 425°F.
02 - Pat the lamb dry. Using a sharp knife, make small incisions all over the lamb and insert garlic slices.
03 - In a small bowl, mix rosemary, thyme, salt, pepper, and olive oil. Rub the mixture over the lamb.
04 - Place the lamb on a large roasting pan fitted with a rack.
05 - In a large bowl, toss carrots, parsnips, turnips, sweet potato, and red onion with olive oil, salt, and pepper. Spread vegetables evenly around the lamb in the roasting pan.
06 - Roast for 20 minutes, then reduce oven temperature to 350°F. Pour wine or broth around the vegetables if using.
07 - Continue roasting for 1 hour 15 minutes to 1 hour 25 minutes, or until the lamb reaches your desired doneness (135°F for medium-rare). Stir vegetables once or twice to ensure even roasting.
08 - Transfer the lamb to a cutting board, tent loosely with foil, and rest for 15 minutes before carving.
09 - Toss vegetables in the pan juices and serve alongside carved lamb.
# Expert Tips:
01 -
- The kitchen will smell incredible hours before dinner is ready, which is half the joy
- Root vegetables transform into sweet, caramelized perfection while the lamb rests
- Leftovers make the most luxurious sandwiches you have ever tasted
02 -
- Skip the resting step and all those juices will end up on your cutting board instead of in the meat
- Room temperature meat roasts more evenly than cold straight from the refrigerator
- A thermometer eliminates all the guesswork and prevents overcooking expensive meat
03 -
- Marinate the lamb overnight with the herb paste for deeper flavor penetration
- Add rutabaga or celery root for more variety and earthy sweetness in the vegetable medley