Roasted Lamb Root Vegetables (Printable)
Tender roasted lamb paired with caramelized root vegetables and fresh herbs for a flavorful Mediterranean dish.
# What You'll Need:
→ Lamb
01 - 4 lb bone-in leg of lamb
02 - 3 tbsp olive oil
03 - 4 garlic cloves, sliced
04 - 2 tbsp fresh rosemary, chopped
05 - 1 tbsp fresh thyme, chopped
06 - 2 tsp kosher salt
07 - 1 tsp black pepper
→ Vegetables
08 - 4 medium carrots, peeled and cut into large chunks
09 - 3 parsnips, peeled and cut into chunks
10 - 2 medium turnips, peeled and cut into wedges
11 - 1 large red onion, cut into wedges
12 - 3 medium potatoes, peeled and quartered
13 - 2 tbsp olive oil
14 - 1 tsp salt
15 - ½ tsp black pepper
→ Other
16 - 1 cup low-sodium chicken or vegetable broth
17 - Zest of 1 lemon (optional, for garnish)
18 - Fresh parsley, chopped (for garnish)
# How-To Steps:
01 - Preheat the oven to 400°F.
02 - Pat the lamb dry and place it on a rack in a large roasting pan.
03 - In a small bowl, mix 3 tbsp olive oil, garlic, rosemary, thyme, salt, and pepper. Rub this mixture all over the lamb.
04 - Arrange the carrots, parsnips, turnips, onion, and potatoes in the bottom of the roasting pan. Drizzle with 2 tbsp olive oil, sprinkle with 1 tsp salt and ½ tsp pepper, and toss to coat evenly.
05 - Pour the broth around the vegetables.
06 - Roast the lamb and vegetables in the preheated oven for 1 hour.
07 - Reduce oven temperature to 350°F and continue roasting for 30 minutes, or until the lamb reaches desired doneness (internal temperature: 140°F for medium-rare).
08 - Transfer the lamb to a platter, cover loosely with foil, and let rest for 15 minutes before carving.
09 - Toss the vegetables in the pan juices and return to the oven if they need a little more browning (optional, 10 minutes).
10 - Carve the lamb, serve with roasted vegetables, and garnish with lemon zest and chopped parsley.
# Expert Advice:
01 -
- The herb crust creates this incredible fragrant crunch that everyone fights over at the table
- Root vegetables roasted in the lamb juices become the best part of the meal, sweet and savory all at once
02 -
- Letting the meat rest is not optional, it allows the juices to redistribute so they do not run out onto the cutting board
- A meat thermometer takes all the guesswork out of doneness and prevents overcooking
03 -
- Marinate the lamb overnight for even deeper flavor penetration
- Use a roasting pan with a rack so the vegetables do not stew in too much fat