Roasted Lamb with Root Vegetables

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

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.
Roasted Lamb with Root Vegetables
Roasted Lamb with Root Vegetables
Roasted Lamb with Root Vegetables
Roasted Lamb with Root Vegetables

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

Categories

Similar Recipes You May Like

Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot Cake Cupcakes with Cream Cheese Frosting

Street Taco with Mango Salsa

Street Taco with Mango Salsa

Breakfast Crepes with Ham, Vegetables, and Egg

Breakfast Crepes with Ham, Vegetables, and Egg

Napa Cabbage Salad with Blue Cheese

Napa Cabbage Salad with Blue Cheese

Poppy Seed Cake with Lemon Ermine Frosting

Poppy Seed Cake with Lemon Ermine Frosting

Pulled Pork Nachos with Sriracha Slaw

Pulled Pork Nachos with Sriracha Slaw

Low-Carb Spaghetti Squash Salad with Bok Choy

Low-Carb Spaghetti Squash Salad with Bok Choy

Roasted Pork Chops with Tomatoes, Mushrooms, and Garlic Sauce

Roasted Pork Chops with Tomatoes, Mushrooms, and Garlic Sauce