Roasted Lamb with Root Vegetables

A leg of lamb is coated with a honey-balsamic vinegar spice rub and roasted with carrots, potatoes, beets, sweet potato, and turnips for a delicious cool-weather dinner. It makes a fantastic holiday meal.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 50 mins
• Total Time: 2 hr 10 mins
• Calories: 927 Calories

Ingredients

• 2 tablespoons honey
• salt to taste
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 bay leaf, crushed
• 5 cloves garlic, minced
• 1 teaspoon crushed red pepper flakes
• 1 tablespoon chopped fresh rosemary
• 2 teaspoons coarsely ground black pepper
• 2 tablespoons coarse salt, or as needed
• 1 (6 pound) leg of lamb
• 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
• 0.5 cup olive oil

Recipe Instructions

Step 1

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

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.