Roasted Lamb with Root Vegetables

4.6
(38)
32 Reviews
11 Photos

This recipe for lamb with vegetables makes a fantastic holiday meal. Everyone likes it so much that you won't wait for a holiday to make it again. As impressive as it looks and tastes, it is actually quite simple to make. It's basically a meal in one roasting pan, so even clean-up is a breeze.

Submitted by DarlisJ
Updated on December 12, 2024
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Prep Time:
20 mins
Cook Time:
1 hr 50 mins
Additional Time:
1 hr 30 mins
Total Time:
3 hrs 40 mins
Servings:
8
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Ingredients

Original recipe (1X) yields 8 servings

  • 1 (6 pound) leg of lamb

  • ½ cup olive oil

  • 2 tablespoons balsamic vinegar

  • 2 tablespoons honey

  • 5 cloves garlic, minced

  • 1 tablespoon chopped fresh rosemary

  • 2 teaspoons coarsely ground black pepper

  • 1 teaspoon crushed red pepper flakes

  • 1 bay leaf, crushed

  • 2 tablespoons coarse salt, or as needed

  • 8 carrots, peeled and trimmed

  • 8 baby turnips, peeled

  • 16 small potatoes, unpeeled

  • 1 large beet, peeled and cut into wedges

  • 1 yam, peeled and cut into wedges

  • 2 tablespoons olive oil

  • salt to taste

Directions

  1. Allow leg of lamb to rest at room temperature for 1 hour before cooking.

  2. Preheat the oven to 400 degrees F (200 degrees C). Place the oven rack in the lower third of the oven.

  3. Whisk together 1/2 cup olive oil, vinegar, honey, garlic, rosemary, black pepper, red pepper flakes, and bay leaf in a small bowl until well combined. Rub all over lamb, then season with 2 tablespoons coarse salt. Set aside.

  4. Place carrots, turnips, potatoes, beet, and yam in a large roasting pan. Toss with 2 tablespoons olive oil and a pinch of salt until evenly coated. Place lamb on top of vegetables.

  5. Roast in the preheated oven for 20 minutes. Reduce oven temperature to 325 degrees F (165 degrees C) and continue roasting to desired degree of doneness, about 90 minutes more for medium-rare. An instant-read thermometer inserted into the center of lamb should read 130 degrees F (54 degrees C).

  6. Transfer lamb to a cutting board and loosely tent with aluminum foil for 30 minutes before carving. Place vegetables on a serving platter and cover with aluminum foil to keep warm until ready to serve.

Recipe Tip

Reserve any rub you don't use in preparing the lamb. Then use it the next day to drizzle over lettuce on sandwiches made with the leftover lamb.

55 home cooks made it!

Nutrition Facts (per serving)

927 Calories
39g Fat
96g Carbs
49g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 927
% Daily Value *
Total Fat 39g 50%
Saturated Fat 11g 57%
Cholesterol 137mg 46%
Sodium 2019mg 88%
Total Carbohydrate 96g 35%
Dietary Fiber 15g 52%
Total Sugars 17g
Protein 49g 98%
Vitamin C 107mg 119%
Calcium 136mg 10%
Iron 7mg 39%
Potassium 2872mg 61%

* 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.

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