Name: Roasted Lamb with Root Vegetables
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Leg of lamb - 1 (6 pound); Garlic, minced - 5 cloves; Coarsely ground black pepper - 2 teaspoons; Crushed red pepper flakes - 1 teaspoon; Bay leaf, crushed - 1; Chopped fresh rosemary - 1 tablespoon; Olive oil - ½ cup; Balsamic Vinegar - 2 tablespoons; Honey - 2 tablespoons; Coarse salt, or as needed - 2 tablespoons; Carrots, peeled and trimmed - 8; Potatoes, unpeeled - 16 small; Beet, peeled and cut into wedges - 1 large; Yam, peeled and cut into wedges - 1; Baby turnips, peeled - 8; Olive oil - 2 tablespoons; Salt to taste - 2 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Lamb with Root Vegetables

1. Leg of lamb - 1 (6 pound)

2. Garlic, minced - 5 cloves

3. Coarsely ground black pepper - 2 teaspoons

4. Crushed red pepper flakes - 1 teaspoon

5. Bay leaf, crushed - 1

6. Chopped fresh rosemary - 1 tablespoon

7. Olive oil - ½ cup

8. Balsamic Vinegar - 2 tablespoons

9. Honey - 2 tablespoons

10. Coarse salt, or as needed - 2 tablespoons

11. Carrots, peeled and trimmed - 8

12. Potatoes, unpeeled - 16 small

13. Beet, peeled and cut into wedges - 1 large

14. Yam, peeled and cut into wedges - 1

15. Baby turnips, peeled - 8

16. Olive oil - 2 tablespoons

17. Salt to taste - 2 tablespoons

How to cook deliciously - Roasted Lamb with Root Vegetables

1. Stage

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

2. Stage

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

3. Stage

Whisk the garlic, pepper, red pepper flakes, bay leaf, rosemary, 1/2 cup olive oil, vinegar, and honey together in a small bowl. Rub the mixture over the lamb, then season with 2 tablespoons coarse salt. Set aside. Place carrots, potatoes, beet, yam, and turnips in a large roasting pan. Toss with 2 tablespoons olive oil and a pinch of salt. Arrange the seasoned leg of lamb on top of the vegetables.

4. Stage

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

5. Stage

Allow the leg of lamb on a cutting board, tented with aluminum foil, for 30 minutes before carving. Place the vegetables on a serving platter and cover with aluminum foil to keep warm until ready to serve.