Name: Roasted Lamb with Root Vegetables
Prep time: 20 min
Cook time: 110 min
Total time: 220 min
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; 0.5 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

Prep Time:

20 mins

Cook Time:

1 hrs 50 mins

Additional Time:

1 hrs 30 mins

Total Time:

3 hrs 40 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

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

Directions

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.

Cook's Note:

Reserve any rub you didn't use in preparing the lamb, and use it the next day to drizzle on lettuce on sandwiches made with the leftover lamb.

Nutrition Facts (per serving)

927	Calories
39g	Fat
96g	Carbs
49g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 927
% Daily Value *
Total Fat 39g	50%
Saturated Fat 11g	57%
Cholesterol 137mg	46%
Sodium 2019mg	88%
Total Carbohydrate 96g	35%
Dietary Fiber 15g	52%
Total Sugars 17g
Protein 49g
Vitamin C 107mg	537%
Calcium 136mg	10%
Iron 7mg	39%
Potassium 2872mg	61%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Roasted Lamb with Root Vegetables

This recipe makes a fantastic holiday meal, but everyone likes it so much that you won't wait for a holiday to make it again. Impressive as it looks and tastes, it is actually quite simple to make, and it's basically a meal in one roasting pan so even clean-up is a breeze.

Ingredients

Directions

Cook's Note:

Nutrition Facts (per serving)