Roasted Lamb with Root Vegetables

Name: Roasted Lamb with Root Vegetables
Prep time: 20 min
Cook time: 1 h 50 min
Total time: 2 h 100 min
Yield: 8 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; 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

Rating: 4.6 stars

35 Ratings
29 Reviews
12 Photos

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.

By DarlisJ

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Recipe Summary test

prep:

20 mins

cook:

1 hr 50 mins

additional:

1 hr 30 mins

total:

2 hrs 100 mins

Servings:

Yield:

8 servings

Nutrition Info

Directions

Step 1
Allow the leg of lamb to rest at room temperature for 1 hour before cooking.

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Step 2
Preheat an oven to 400 degrees F (200 degrees C). Place the oven rack in the lower third of the oven.
Step 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.
Step 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).
Step 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.

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; protein 49g; carbohydrates 96.1g; fat 39.1g; cholesterol 136.8mg; sodium 2018.9mg. Full Nutrition

Reviews (29)

Most helpful positive review

Michele Polk

02/12/2011

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 this. The flavors of the rub meld so wonderfully together and had a nice little bite to it. I will definitely be making this one for the extended family. Read More

Helpful

(23)

Most helpful critical review

Susan Korthase

02/27/2012

Root vegies don't have much flavor Read More

Helpful

(3)

35 Ratings

5 star values: 24
4 star values: 8
3 star values: 3
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Michele Polk

02/11/2011

Helpful

(23)

radiolabelled

10/20/2011

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 I poured the excess marinade into the root vegetables and mixed them until they were all coated. I left the lamb in a bit longer with the oven off it was medium done and more rare on the bottom. Next time I would try putting the leg on its own baking dish half-way through and covering the vegetables with a lid so that they would soften. I would also cut the vegetables into smaller pieces. Read More

Helpful

(19)

Saj Mom

01/16/2012

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 added an extra sweet potato (no yams or white potatoes in the house at the moment). Only put in 2 parsnips but added 2 cups of brussel sprouts to give it color. Also added an onion when boiling to add flavor and topped off with some mushrooms as I was putting it into the oven. Everyone thought it was fabulous. Read More

Helpful

(10)

Josephine Roeper

06/13/2011

Served for husband's 45th birthday dinner. Tasty and different. Served with Flathead Cherry Compote and Strawberry Blue Cheese Salad. Read More

Helpful

(6)

croft_j

02/10/2014

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 flavour on them. I made several small changes to the recipe; I used.5 tsp of cayenne pepper rather than the red pepper flakes (.33 would have been plenty) I used dry rosemary since I couldnt get any fresh I cut the veggies into cubes rather than wedges I reduced the heat from 400 after 20 minutes to 350 and stirred every 25 minutes or so and I let it sit for 10 minutes at the end. I was delighted with the outcome! I'll definately be cooking this again! Deliciousness! Read More

Helpful

(6)

Shamapes

05/19/2011

Yummy! Read More

Helpful

(6)

Cooking in Tanzania

12/10/2013

Have made this twice now and love it. There's never any lamb leftover. Great flavor with lamb. Read More

Helpful

(3)

Susan Korthase

02/27/2012

Root vegies don't have much flavor Read More

Helpful

(3)

Niftrick

03/29/2013

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 placed it all in the oven to bake for 135minutes for medium lamb smelled great and tasted great. I also used some golden beets as one of the root vegetables. Read More

Helpful

(3)

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All Reviews for Roasted Lamb with Root Vegetables

- of Reviews

Roasted Lamb with Root Vegetables

Servings Per Recipe: 8
Calories: 926.5

% Daily Value *

protein: 98 %

carbohydrates: 31 %

dietary fiber: 59 %

sugars:

fat: 60 %

saturated fat: 57 %

cholesterol: 46 %

vitamin a iu: 209 %

niacin equivalents: 190 %

vitamin b6: 102 %

vitamin c: 179 %

folate: 40 %

calcium: 14 %

iron: 40 %

magnesium: 55 %

potassium: 81 %

sodium: 81 %

thiamin: 64 %

calories from fat:

*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.