Roasted Lamb Root Vegetables (Printable)
Tender roasted lamb paired with caramelized carrots, parsnips, and herbs for an elegant, hearty dish.
# Ingredient List:
→ Meat
01 - 4 lbs bone-in leg of lamb
02 - 2 tbsp olive oil
03 - 4 cloves garlic, sliced
04 - 2 tbsp fresh rosemary, chopped
05 - 1 tbsp fresh thyme, chopped
06 - 1 tbsp kosher salt
07 - 1 tsp freshly ground black pepper
→ Root Vegetables
08 - 4 large carrots, peeled and cut into chunks
09 - 3 parsnips, peeled and cut into chunks
10 - 2 large potatoes, peeled and quartered
11 - 1 large sweet potato, peeled and cut into chunks
12 - 2 red onions, peeled and quartered
13 - 2 tbsp olive oil
14 - 1 tsp salt
15 - ½ tsp black pepper
→ For Serving
16 - Fresh parsley, chopped (optional)
17 - Gravy or pan juices (optional)
# Steps:
01 - Set oven temperature to 400°F.
02 - Pat lamb dry; make small incisions and insert garlic slices.
03 - Rub lamb with olive oil, then evenly coat with rosemary, thyme, salt, and black pepper.
04 - Place lamb on rack inside a large roasting pan.
05 - Toss root vegetables and onions with olive oil, salt, and pepper; arrange around lamb in pan.
06 - Roast for 20 minutes at 400°F.
07 - Reduce oven to 350°F and roast for an additional 70 to 80 minutes; stir vegetables halfway through; cook lamb to 140°F internal temperature for medium-rare.
08 - Transfer lamb to cutting board, loosely tent with foil, and rest for 15 minutes.
09 - Return vegetables to oven if needed to complete browning.
10 - Carve lamb and plate with roasted vegetables, parsley, and pan juices.
# Expert Advice:
01 -
- This roast has a way of transforming simple ingredients into an elegant centerpiece that feels like a shared secret between friends
- The blend of aromatic herbs and caramelized vegetables always guarantees a comforting, memorable meal
02 -
- Make sure to insert the garlic slices evenly so every bite has that burst of garlic flavor
- Resting the lamb after roasting is key to keeping the meat juicy and easy to carve
03 -
- Use a meat thermometer to hit the perfect medium-rare temperature without guesswork
- Marinating overnight intensifies flavor and makes the garlic meld into the lamb beautifully