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My review
Roasted Lamb with Root Vegetables
17
DarlisJ
"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."
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Ingredients
3 h 40 m servings 927Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- 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.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 2732 Ratings
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Most helpful positive review
2/10/2011
I prepared this for supper last night and my husband and I loved it, it is a definite keeper. I enjoy trying new recipes that contain winter vegies and I couldn't have been more pleased with thi...
Most helpful critical review
2/27/2012
Root vegies don't have much flavor
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2/10/2011
I prepared this for supper last night and my husband and I loved it, it is a definite keeper. I enjoy trying new recipes that contain winter vegies and I couldn't have been more pleased with thi...
10/19/2011
This tasted really good, but I cut the root vegetables too large and they remained firm after I roasted them. I made the following changes: I marinated the lamb leg for 4 hours before roasting, ...
1/16/2012
We are military family and live in Germany and could not get a leg of lamb, so I substituted a 4lb Ribeye Roast. Allowed the roast to marinate while I boiled the vegetables for 20 minutes, adde...
2/10/2014
made this yesterday and it was the best lamb I've ever eaten. the roast was sooo tender. I mixed the leftover rub into the veggies in the roaster since I was afraid there wouldnt be enough flavo...
6/12/2011
Served for husband's 45th birthday dinner. Tasty and different. Served with Flathead Cherry Compote and Strawberry Blue Cheese Salad.
12/9/2013
Have made this twice now and love it. There's never any lamb leftover. Great flavor with lamb.
3/29/2013
This was great, real easy and by mistake I poured the marinade over the root vegetables and mixed that up then placed the 5 lb boneless lamb leg which also had been rubbed with the marinade and ...