READY IN 3+ hrs

Roasted Lamb with Root Vegetables

Read Reviews (12)

"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." — DarlisJ

Directions

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

Kitchen-Friendly View

PREP 20 mins
COOK 1 hr 50 mins
READY IN 3 hrs 40 mins

Footnotes

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.

Reviews More Reviews

Most Helpful Positive Review

Feb 11, 2011

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.

—MicheleMarie

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Most Helpful Critical Review

Feb 27, 2012

Root vegies don't have much flavor

—Susan

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14 Ratings

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Oct 19, 2011

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.

—radiolabelled

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Jan 16, 2012

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.

—Saj Mom

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Jun 13, 2011

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

—JOSEPHINE ♥ ALLRECIPES

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May 19, 2011

Yummy!

—Shamapes

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May 05, 2013

Yum!!!

—Subtletree

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May 04, 2013

Fabulous!!

—janet

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Nutrition

Calories
927 kcal
46%

Carbohydrates
96.1 g
31%

Cholesterol
137 mg
46%

Fat
39.1 g
60%

Fiber
14.6 g
59%

Protein
49 g
98%

Sodium
2067 mg
83%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

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

% Daily Value *
Total Fat 39.1g 60 %
** Saturated Fat 11.3g 57 %
Cholesterol 137mg 46 %
Sodium 2067mg 83 %
Potassium 2872mg 80 %
Total Carbohydrates 96.1g 31 %
Dietary Fiber 14.6g 59 %
Protein 49g 98 %
** Sugars 17.4g
Vitamin A 209 %
Vitamin C 179 %
Calcium 17 %
Iron 71 %
** Thiamin 64 %
** Niacin 190 %
** Vitamin B6 101 %
** Magnesium 55 %
** Folate 89 %

* 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.