Roasted Lamb Root Veggies (Printable)
Tender roasted lamb with caramelized root vegetables delivers a flavorful and comforting main dish.
# What You'll Need:
→ Lamb and Marinade
01 - 4 lbs bone-in leg of lamb
02 - 4 cloves garlic, sliced
03 - 2 tbsp fresh rosemary, chopped
04 - 1 tbsp fresh thyme leaves
05 - 2 tsp kosher salt
06 - 1 tsp black pepper
07 - 3 tbsp olive oil
08 - 1 lemon, zested and juiced
→ Root Vegetables
09 - 4 large carrots, peeled and cut into large chunks
10 - 3 parsnips, peeled and cut into large chunks
11 - 2 medium turnips, peeled and cut into wedges
12 - 2 medium red onions, quartered
13 - 1 lb baby potatoes, halved
14 - 2 tbsp olive oil
15 - Salt and pepper, to taste
→ Optional Enhancement
16 - 1 cup dry white wine or chicken broth
# How-To Steps:
01 - Set oven to 400°F for initial high-heat roasting.
02 - Pat the lamb completely dry with paper towels. Using a sharp knife, make small incisions all over the surface of the meat. Insert garlic slices into each incision.
03 - Combine rosemary, thyme, salt, pepper, olive oil, lemon zest, and lemon juice in a bowl. Mix thoroughly to form a paste.
04 - Rub the herb mixture evenly over the entire surface of the lamb, pressing gently to adhere.
05 - Place the seasoned lamb in a large roasting pan, fat-side up.
06 - Combine carrots, parsnips, turnips, onions, and potatoes in a bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
07 - Arrange the seasoned root vegetables around the lamb in the roasting pan.
08 - If using white wine or broth, pour it into the bottom of the roasting pan.
09 - Roast at 400°F for 1 hour. Stir the vegetables halfway through cooking to ensure even browning.
10 - Reduce oven temperature to 350°F. Continue roasting for 30 to 40 minutes, or until lamb reaches internal temperature of 140°F for medium-rare doneness.
11 - Remove lamb and vegetables from oven. Tent lamb loosely with aluminum foil and let rest for 15 minutes before carving.
12 - Carve lamb against the grain and serve alongside the roasted root vegetables.
# Expert Advice:
01 -
- The lamb stays incredibly juicy while developing that gorgeous crust everyone fights over
- Root vegetables transform into sweet, caramelized perfection in the lamb drippings
- Leftovers somehow taste even better the next day
02 -
- Letting the meat rest is nonnegotiable, cutting too soon will spill all those precious juices onto your cutting board
- A thermometer takes the guesswork out of doneness and prevents overcooking that expensive cut of meat
03 -
- Tuck sprigs of fresh rosemary under the string for extra aroma
- Save any leftovers for the best lamb sandwiches with horseradish mayo