Roasted Lamb With Root Vegetables Recipe

Name: Roasted Lamb With Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 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

Servings: persons

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
1/2 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

1
Allow the leg of lamb to rest at room temperature for 1 hour before cooking.
2
Preheat an oven to 400 degrees F (200 degrees C). Place the oven rack in the lower third of the oven.
3
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.
4
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).
5
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.

708

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 (6 pound) leg of lamb, 5 cloves garlic, minced, 2 teaspoons coarsely ground black pepper, 1 teaspoon crushed red pepper flakes, and more.

Yes, Roasted Lamb With Root Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Lamb With Root Vegetables

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