Roasted Lamb Root Vegetables (Printable)
Tender lamb roasted alongside a blend of caramelized root vegetables for a hearty meal.
# What You'll Need:
→ Meat
01 - 4 lb bone-in leg of lamb
02 - 2 tablespoons olive oil
03 - 4 garlic cloves, sliced
04 - 2 teaspoons fresh rosemary, chopped
05 - 2 teaspoons fresh thyme leaves
06 - 1 teaspoon kosher salt
07 - 1/2 teaspoon black pepper
→ Vegetables
08 - 4 large carrots, peeled and cut into chunks
09 - 3 parsnips, peeled and cut into chunks
10 - 2 large potatoes, peeled and cut into chunks
11 - 2 red onions, cut into wedges
12 - 2 tablespoons olive oil
13 - 1 teaspoon kosher salt
14 - 1/2 teaspoon black pepper
→ Other
15 - 1/2 cup dry white wine or chicken broth
16 - 1 lemon, zested
17 - Fresh parsley, chopped
# Directions:
01 - Preheat oven to 400°F.
02 - Pat the lamb dry. Using a sharp knife, make small incisions all over the meat and insert slices of garlic.
03 - Rub the lamb with olive oil, rosemary, thyme, salt, and pepper.
04 - Arrange carrots, parsnips, potatoes, and red onions in a large roasting pan. Drizzle with olive oil, season with salt and pepper, and toss to coat.
05 - Place the lamb on top of the vegetables. Pour white wine or broth into the pan.
06 - Roast for 1 hour 30 minutes, or until the lamb reaches your desired doneness (internal temperature 140°F for medium-rare). Stir vegetables halfway through cooking for even caramelization.
07 - Remove lamb from oven, cover loosely with foil, and let rest for 15 minutes before carving.
08 - Toss vegetables with pan juices. Garnish with lemon zest and parsley if desired. Slice lamb and serve with roasted vegetables.
# Expert Tips:
01 -
- The vegetables become sweet and tender while absorbing all those incredible pan juices
- It is an impressive centerpiece that actually requires surprisingly little hands-on effort
- Leftovers, if there are any, make the most incredible sandwiches the next day
02 -
- The lamb will continue cooking while it rests, so pull it from the oven when it is about 5°C below your target temperature
- Stirring the vegetables halfway through prevents the ones on the bottom from burning while ensuring even caramelization
- Letting the meat rest is not optional, it is the difference between juicy lamb and lamb that bleeds all over your cutting board
03 -
- Take the lamb out of the fridge 30 minutes before roasting so it cooks more evenly
- A really sharp knife makes carving so much easier and yields prettier slices
- Save any leftover pan juices in the freezer, they are incredible for soups and stews