Roasted Lamb with Vegetables (Printable)

Tender lamb and flavorful root vegetables roasted with garlic, rosemary, and thyme for a hearty meal.

# What You'll Need:

→ Lamb

01 - 1 (4–5 lb) bone-in leg of lamb, trimmed
02 - 4 cloves garlic, sliced
03 - 2 tbsp fresh rosemary, chopped
04 - 2 tbsp fresh thyme leaves
05 - 2 tsp kosher salt
06 - 1 tsp black pepper
07 - 2 tbsp olive oil

→ Root Vegetables

08 - 4 medium carrots, peeled and cut into large chunks
09 - 3 parsnips, peeled and cut into large chunks
10 - 2 medium turnips, peeled and quartered
11 - 1 large sweet potato, peeled and cut into cubes
12 - 1 large red onion, cut into wedges
13 - 2 tbsp olive oil
14 - 1 tsp kosher salt
15 - ½ tsp black pepper

→ Optional

16 - 1 cup dry white wine or low-sodium chicken broth

# How-To Steps:

01 - Preheat the oven to 425°F.
02 - Pat the lamb dry. Using a sharp knife, make small incisions all over the lamb and insert garlic slices.
03 - In a small bowl, mix rosemary, thyme, salt, pepper, and olive oil. Rub the mixture over the lamb.
04 - Place the lamb on a large roasting pan fitted with a rack.
05 - In a large bowl, toss carrots, parsnips, turnips, sweet potato, and red onion with olive oil, salt, and pepper. Spread vegetables evenly around the lamb in the roasting pan.
06 - Roast for 20 minutes, then reduce oven temperature to 350°F. Pour wine or broth around the vegetables if using.
07 - Continue roasting for 1 hour 15 minutes to 1 hour 25 minutes, or until the lamb reaches your desired doneness (135°F for medium-rare). Stir vegetables once or twice to ensure even roasting.
08 - Transfer the lamb to a cutting board, tent loosely with foil, and rest for 15 minutes before carving.
09 - Toss vegetables in the pan juices and serve alongside carved lamb.

# Expert Advice:

01 -
  • The lamb becomes incredibly tender while developing a gorgeous herb-crusted exterior that everyone fights over
  • Root vegetables roasted in lamb juices taste infinitely better than any side dish youve ever made
  • Your whole house will smell amazing, and the actual hands-on time is surprisingly minimal
02 -
  • Letting the lamb rest is not optional, cutting it immediately will cause all those delicious juices to run out onto your cutting board
  • The internal temperature will rise about 5-10 degrees during resting, so pull it out slightly before your target temperature
  • Stirring the vegetables halfway through prevents them from burning and helps them cook evenly in the pan juices
03 -
  • Use a meat thermometer rather than relying on cooking time, as ovens vary and lamb size affects timing
  • If the vegetables finish before the lamb, transfer them to a serving dish and keep warm in a low oven

Go Back