For even more flavor, consider marinating the lamb overnight in the olive oil and spice mixture. If the vegetables begin to brown too quickly, you can loosely tent the roasting pan with aluminum foil during the last 30 minutes of cooking. Serve with a side of mint sauce or a simple pan jus made from the lamb drippings.
Roasted Lamb with Root Vegetables
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PREP TIME20 mins
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COOK TIME1 hrs 50 mins
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TOTAL TIME3 hrs 40 mins
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SERVING8 People
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VIEWS115
Transform your kitchen into a rustic haven with this stunning roasted lamb, nestled amongst a medley of sweet and earthy root vegetables. A centerpiece worthy of any grand occasion, yet simple enough for a comforting family meal. The rich lamb drippings infuse the vegetables with unparalleled flavor, creating a symphony of tastes and textures that will leave everyone craving more.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate96 g
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Cholesterol137 mg
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Fiber15 g
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Protein49 g
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Saturated Fat11 g
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Sodium2019 mg
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Sugar17 g
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Fat39 g
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Unsaturated Fat0 g
Follow The Directions
01
StepAllow the leg of lamb to sit at room temperature for 1 hour. (Time: 60 minutes)
02
StepPreheat the oven to 400 degrees F (200 degrees C). Position the oven rack in the lower third of the oven. (Time: 10 minutes)
03
StepIn a small bowl, whisk together 1/2 cup olive oil, balsamic vinegar, honey, minced garlic, chopped rosemary, black pepper, red pepper flakes, and crushed bay leaf until well combined. (Time: 5 minutes)
04
StepRub the mixture all over the lamb, ensuring it's evenly coated. Season generously with 2 tablespoons of coarse sea salt. Set aside. (Time: 5 minutes)
05
StepIn a large roasting pan, place the carrots, turnips, potatoes, beet wedges, and yam wedges. Toss with 2 tablespoons of olive oil and a generous pinch of sea salt until evenly coated. (Time: 5 minutes)
06
StepPlace the lamb on top of the bed of root vegetables in the roasting pan. (Time: 2 minutes)
07
StepRoast in the preheated oven for 20 minutes. Then, reduce the oven temperature to 325 degrees F (165 degrees C) and continue roasting until the lamb reaches your desired degree of doneness. For medium-rare, roast for approximately 90 minutes more. An instant-read thermometer inserted into the thickest part of the lamb should register 130 degrees F (54 degrees C). (Time: 110 minutes)
08
StepRemove the lamb from the oven and transfer it to a cutting board. Tent loosely with aluminum foil and let rest for 30 minutes before carving. (Time: 30 minutes)
09
StepArrange the roasted vegetables on a serving platter and cover with aluminum foil to keep warm until ready to serve. Carve the lamb and serve immediately alongside the vegetables. (Time: 10 minutes)
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RECIPE REVIEWS
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Please Rate
Marlene Bartell
Jun 18, 2025I am a beginner and this recipe was so easy to make and came out delicious!
Ernesto Schmeler
May 30, 2025The balsamic vinegar and honey glaze is a game-changer! It adds such a unique and delicious flavor to the lamb.
Cortney Metz
Mar 24, 2025Next time, I might add some parsnips or sweet potatoes to the mix of root vegetables.
Garnett Quigley
Mar 11, 2025This recipe is a keeper! The lamb was so tender and flavorful, and the vegetables were perfectly roasted.
Doyle Ohara
Jan 18, 2025I made this for Easter dinner, and it was a huge hit! Everyone raved about how delicious it was.
Carson Bogisich
Dec 6, 2024Easy to follow and the results were amazing. Thank you!
Grover Hammes
Apr 4, 2024I found that using a meat thermometer is essential for getting the lamb cooked to the perfect level of doneness.