Roasted Lamb with Root Vegetables

Roasted Lamb with Root Vegetables

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DarlisJ 15

"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."
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3 h 40 m servings 927 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 927 kcal
  • 46%
  • Fat:
  • 39.1 g
  • 60%
  • Carbs:
  • 96.1g
  • 31%
  • Protein:
  • 49 g
  • 98%
  • Cholesterol:
  • 137 mg
  • 46%
  • Sodium:
  • 2019 mg
  • 81%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  1. Allow the leg of lamb to rest at room temperature for 1 hour before cooking.
  2. Preheat an oven to 400 degrees F (200 degrees C). Place the oven rack in the lower third of the oven.
  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.
  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).
  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.


  1. 21 Ratings

Most helpful positive review

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 thi...

Most helpful critical review

Root vegies don't have much flavor

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Most positive
Least positive

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 thi...

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, ...

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, adde...

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

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 flavo...

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

Root vegies don't have much flavor

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