Roasted Lamb with Root Vegetables

This lamb with vegetable dish features a leg of lamb coated with a honey-balsamic vinegar spice rub and roasted with carrots, potatoes, beets, and turnips.

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

Step 2

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

Step 3

Whisk together 1/2 cup olive oil, vinegar, honey, garlic, rosemary, black pepper, red pepper flakes, and bay leaf in a small bowl until well combined. Rub all over lamb, then season with 2 tablespoons coarse salt. Set aside.

Step 4

Place carrots, turnips, potatoes, beet, and yam in a large roasting pan. Toss with 2 tablespoons olive oil and a pinch of salt until evenly coated. Place lamb on top of vegetables.

Step 5

Roast in the preheated oven for 20 minutes. Reduce oven temperature to 325 degrees F (165 degrees C) and continue roasting to desired degree of doneness, about 90 minutes more for medium-rare. An instant-read thermometer inserted into the center of lamb should read 130 degrees F (54 degrees C).

Step 6

Transfer lamb to a cutting board and loosely tent with aluminum foil for 30 minutes before carving. Place vegetables on a serving platter and cover with aluminum foil to keep warm until ready to serve.