Roasted Lamb Root Vegetables (Printable Version)
Tender lamb roasted alongside caramelized carrots, parsnips, turnips, and onions for a hearty meal.
# Ingredient List:
→ Lamb
01 - 4 lb bone-in leg of lamb, trimmed
02 - 4 cloves garlic, sliced
03 - 2 tbsp fresh rosemary, chopped
04 - 2 tbsp fresh thyme leaves
05 - 2 tbsp olive oil
06 - 1 tbsp coarse sea salt
07 - 1 tsp freshly ground black pepper
→ Root Vegetables
08 - 4 large carrots, peeled and cut into 2-inch pieces
09 - 3 parsnips, peeled and cut into 2-inch pieces
10 - 2 medium turnips, peeled and cut into wedges
11 - 4 small potatoes, quartered
12 - 2 red onions, peeled and cut into wedges
13 - 2 tbsp olive oil
14 - 1 tsp salt
15 - ½ tsp black pepper
→ For Roasting
16 - 1 cup low-sodium chicken or beef broth
# How to Make:
01 - Preheat oven to 400°F.
02 - Pat lamb dry. Using a sharp knife, make small incisions all over the lamb and insert slices of garlic.
03 - Rub lamb with olive oil, rosemary, thyme, salt, and pepper. Place in a large roasting pan.
04 - In a large bowl, toss carrots, parsnips, turnips, potatoes, and onions with olive oil, salt, and pepper. Scatter vegetables around the lamb in the roasting pan.
05 - Pour broth into the bottom of the pan (not over the lamb).
06 - Roast for 1 hour, basting occasionally. After 1 hour, check vegetables and stir for even roasting.
07 - Continue roasting for another 30 minutes, or until lamb reaches an internal temperature of 140°F for medium-rare.
08 - Remove lamb from oven. Transfer to a cutting board, tent loosely with foil, and rest for 15 minutes.
09 - Increase oven temperature to 430°F and return vegetables to oven for 10 minutes for extra caramelization, if desired.
10 - Carve lamb and serve with roasted vegetables and pan juices.
# Expert Tips:
01 -
- The house smells absolutely incredible while this roasts, building anticipation like nothing else
- Root vegetables become sweet and tender in the lamb juices, almost better than the meat itself
- Rest time is built right in, giving you a moment to breathe before serving
02 -
- The internal temperature will rise about 5 degrees during resting, so pull lamb slightly early
- Opening the oven door too often drops temperature and extends cooking time significantly
- Letting the meat rest is non-negotiable or all those beautiful juices will run onto the cutting board
03 -
- Save those pan juices to make an incredible gravy or drizzle directly over carved meat
- Use the leftover roasted vegetables in a hash the next morning with fried eggs