Thyme-Roast Lamb with Caramelized Vegetables Recipe

Name: Thyme-Roast Lamb with Caramelized Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 garlic cloves; 1 1/2 tablespoons chopped thyme, plus 5 thyme sprigs; 1/2 tablespoon dried lavender or herbes de Provence; 8 juniper berries; 2 tablespoons honey; 1/2 cup canola oil; Five 3-inch strips of lemon zest; 3 bay leaves; One 5-pound bone-in leg of lamb, excess fat trimmed; 2 medium yellow onions, cut into wedges; 2 medium parsnips, peeled and cut into 2-inch pieces; 3 medium carrots, peeled and cut into 2-inch pieces; 4 tablespoons unsalted butter, melted; Sea salt

Servings: persons

4 garlic cloves
1 1/2 tablespoons chopped thyme, plus 5 thyme sprigs
1/2 tablespoon dried lavender or herbes de Provence
8 juniper berries
2 tablespoons honey
1/2 cup canola oil
Five 3-inch strips of lemon zest
3 bay leaves
One 5-pound bone-in leg of lamb, excess fat trimmed
2 medium yellow onions, cut into wedges
2 medium parsnips, peeled and cut into 2-inch pieces
3 medium carrots, peeled and cut into 2-inch pieces
4 tablespoons unsalted butter, melted
Sea salt

1
In a blender, puree the garlic, chopped thyme, lavender, juniper berries, honey and oil to a smooth paste.
2
Stir in the lemon zest and bay leaves.
3
On a rimmed baking sheet, rub the marinade all over the lamb.
4
Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
5
Let stand at room temperature for 30 minutes.
6
Preheat the oven to 325.
7
In a roasting pan, toss the onions, parsnips, carrots and thyme sprigs with the butter.
8
Season with salt.
9
Set the lamb on the vegetables and roast for about 1 hour and 45 minutes, basting occasionally, until an instant-read thermometer inserted in the thickest part of the leg registers 140 for medium-rare.
10
Increase the oven temperature to 450 and roast for 10 minutes longer, until the lamb is deep golden brown.
11
Transfer to a cutting board and let rest for 20 minutes.
12
Carve the lamb and transfer to a serving platter.
13
Sprinkle with sea salt and serve with the vegetables.

584

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 4 garlic cloves, 1 1/2 tablespoons chopped thyme, plus 5 thyme sprigs, 1/2 tablespoon dried lavender or herbes de Provence, 8 juniper berries, and more.

Yes, Thyme-Roast Lamb with Caramelized 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.

That's it — enjoy your meal!

Thyme-Roast Lamb with Caramelized Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions