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Roasted Lamb with Root Vegetables
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Prep Time:
20 minutes
Cook Time:
110 minutes
Total Time:
220 minutes
Honey-balsamic glazed roasted leg of lamb with root vegetables - perfect for festive feasts in chilly weather!
Ingredients:
  • 1 (6 pound) leg of lamb
  • 5 cloves garlic, minced
  • 2 teaspoons coarsely ground black pepper
  • 1 teaspoon crushed red pepper flakes
  • 1 bay leaf, crushed
  • 1 tablespoon chopped fresh rosemary
  • 0.5 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 2 tablespoons coarse salt, or as needed
  • 8 carrots, peeled and trimmed
  • 16 small potatoes, unpeeled
  • 1 large beet, peeled and cut into wedges
  • 1 yam, peeled and cut into wedges
  • 8 baby turnips, peeled
  • 2 tablespoons olive oil
  • salt to taste
Instructions:
  • Let the leg of lamb sit at room temperature for 1 hour before cooking.
  • Preheat your oven to 400°F (200°C) and position the rack in the lower third.
  • Combine minced garlic, black pepper, red pepper flakes, bay leaf, rosemary, 1/2 cup of olive oil, vinegar, and honey in a small bowl. Coat the lamb with this mixture, then sprinkle 2 tablespoons of coarse salt over it. Allow it to rest. In a large roasting pan, mix carrots, potatoes, beets, yams, and turnips with 2 tablespoons of olive oil and a pinch of salt. Place the marinated lamb on top of the vegetables before roasting.
  • Roast the lamb in a hot oven for 20 minutes, then lower the temperature and roast for an additional 90 minutes until medium-rare, with an internal temperature reaching 130 degrees F.
  • Rest the leg of lamb on a cutting board covered loosely with foil for 30 minutes before slicing. Transfer the vegetables to a serving platter and cover with foil to keep warm until serving.

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