Roasted Lamb Root Vegetables (Printable)
Tender lamb and caramelized root vegetables create a hearty, comforting main dish.
# What You'll Need:
→ Meat
01 - 4 lb bone-in leg of lamb
02 - 2 tablespoons olive oil
03 - 4 garlic cloves, sliced
04 - 2 teaspoons fresh rosemary, chopped
05 - 2 teaspoons fresh thyme leaves
06 - 1 teaspoon kosher salt
07 - 1/2 teaspoon black pepper
→ Vegetables
08 - 4 large carrots, peeled and cut into chunks
09 - 3 parsnips, peeled and cut into chunks
10 - 2 large potatoes, peeled and cut into chunks
11 - 2 red onions, cut into wedges
12 - 2 tablespoons olive oil
13 - 1 teaspoon kosher salt
14 - 1/2 teaspoon black pepper
→ Other
15 - 1/2 cup dry white wine or chicken broth
16 - 1 lemon, zested (optional, for garnish)
17 - Fresh parsley, chopped (optional, for garnish)
# How-To Steps:
01 - Preheat oven to 400°F.
02 - Pat the lamb dry. Using a sharp knife, make small incisions all over the meat and insert slices of garlic.
03 - Rub the lamb with olive oil, rosemary, thyme, salt, and pepper.
04 - Arrange carrots, parsnips, potatoes, and red onions in a large roasting pan. Drizzle with olive oil, season with salt and pepper, and toss to coat.
05 - Place the lamb on top of the vegetables. Pour white wine or broth into the pan.
06 - Roast for 1 hour 30 minutes, or until the lamb reaches your desired doneness (internal temperature 140°F for medium-rare). Stir vegetables halfway through cooking for even caramelization.
07 - Remove lamb from oven, cover loosely with foil, and let rest for 15 minutes before carving.
08 - Toss vegetables with pan juices. Garnish with lemon zest and parsley if desired. Slice lamb and serve with roasted vegetables.
# Expert Advice:
01 -
- The vegetables underneath catch all those incredible lamb juices while they roast, turning into something you'll want to eat straight from the pan
- Everything happens on one pan, so you're not washing a dozen dishes while your guests are waiting
02 -
- I once skipped the resting step because I was in a hurry, and all those beautiful juices ran right out onto the cutting board instead of staying in the meat
- The vegetables directly under the lamb will be the most flavorful ones, so position your roasting pan accordingly
03 -
- Bring the lamb to room temperature for about an hour before roasting, which helps it cook more evenly
- Invest in a good meat thermometer, because guessing with lamb is an expensive mistake to make