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

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.