Recipe by DarlisJ
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (6 pound)
leg of lamb
coarsely ground black pepper
crushed red pepper flakes
bay leaf, crushed
chopped fresh rosemary
coarse salt, or as needed
carrots, peeled and trimmed
beet, peeled and cut into wedges
yam, peeled and cut into wedges
baby turnips, peeled
salt to taste
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 this. The flavors of the rub meld so wonderfully together and had a nice little bite to it. I will definitely be making this one for the extended family.
Root vegies don't have much flavor
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, I poured the excess marinade into the root vegetables and mixed them until they were all coated. I left the lamb in a bit longer with the oven off, it was medium done and more rare on the bottom. Next time I would try putting the leg on its own baking dish half-way through and covering the vegetables with a lid so that they would soften. I would also cut the vegetables into smaller pieces.
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, added an extra sweet potato, (no yams or white potatoes in the house at the moment). Only put in 2 parsnips but added 2 cups of brussel sprouts to give it color. Also added an onion when boiling to add flavor and topped off with some mushrooms as I was putting it into the oven. Everyone thought it was fabulous.
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 flavour on them. I made several small changes to the recipe; I used .5 tsp of cayenne pepper rather than the red pepper flakes (.33 would have been plenty), I used dry rosemary since I couldnt get any fresh, I cut the veggies into cubes rather than wedges, I reduced the heat from 400 after 20 minutes to 350 and stirred every 25 minutes or so, and I let it sit for 10 minutes at the end. I was delighted with the outcome! I'll definately be cooking this again! Deliciousness!
Have made this twice now and love it. There's never any lamb leftover. Great flavor with lamb.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Lamb with Root Vegetables
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 927
** Calories from Fat: 352
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
What's cooking in Polson? This impressive lamb dish.
See how to make a lamb dish that’s similar to pork belly or spare ribs.
See how to make roasted leg of lamb with an herb, garlic, and pomegranate rub.