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
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.