Roasted Lamb with Root Vegetables

The first time I made roast lamb, my kitchen filled with this impossible scent of rosemary and garlic that had the neighbors knocking on my door within an hour. I hadnt realized something so simple could make a whole apartment building suddenly feel like family. Now whenever the weather turns crisp, I find myself reaching for that same roasting pan without even thinking about it.

Last Christmas, my sister accidentally dropped her phone in the gravy while trying to capture the perfect carving shot for Instagram. We laughed until we cried, then ate the best roast lamb of our lives while she tried to salvage her device in a bowl of rice. Sometimes the messiest moments make the most delicious memories.

Ingredients

• 1.8 kg bone-in leg of lamb: The bone adds incredible depth and keeps the meat juicy during long roasting
• 4 cloves garlic: Tuck these into little pockets all over the lamb for bursts of aromatic flavor in every bite
• 2 tbsp fresh rosemary and thyme: Fresh herbs make such a difference here, their oils infuse the meat as it roasts
• 2 tbsp olive oil: Helps the seasoning cling and creates that gorgeous crust everyone fights over
• 1 tbsp coarse sea salt: Dont be shy with the salt, its a large cut that needs proper seasoning throughout
• 4 large carrots, 3 parsnips, 2 turnips, 4 potatoes, 2 red onions: These root vegetables become the real heroes, soaking up all those lamb juices
• 250 ml broth: Creates steam in the pan and becomes the base for the most incredible pan juices

Instructions

Prep the lamb:

Preheat your oven to 200°C and pat the lamb completely dry with paper towels, then use a sharp knife to make tiny slits all over the meat and tuck garlic slices inside like little flavor pockets.

Season generously:

Rub the olive oil all over the lamb, then press the rosemary, thyme, salt and pepper into every surface until the meat is thoroughly coated.

Prep the vegetables:

Toss all your root vegetables with olive oil, salt and pepper in a large bowl until theyre evenly coated, then arrange them around the lamb in your roasting pan.

Add the broth:

Pour the broth into the bottom of the pan, being careful not to wash off that beautiful seasoning you just applied to the lamb.

Roast and rest:

Roast for 1 hour, basting occasionally and stirring vegetables after an hour, then continue roasting until the lamb reaches 60°C internally, tent it with foil and let it rest for 15 minutes while you finish crisping the vegetables at higher heat.

Save to Pinterest

There's something almost primitive and wonderful about carving a roast at the table while everyone watches, the knife gliding through perfectly pink meat that smells like heaven itself. My dad still insists on doing the honors every time, wearing his old stained apron like a badge of honor.

Choosing the Perfect Cut

I've learned to look for a leg of lamb with a nice layer of fat still attached, as this bastes the meat from the inside out during roasting. A bone-in cut takes up more space in your fridge but rewards you with infinitely better flavor and moisture throughout the meat.

Vegetable Swaps and Seasonal Changes

Sweet potatoes work beautifully here when you want something slightly sweeter, while rutabaga adds a lovely pepperiness that cuts through the rich lamb. In spring I'll sometimes add whole baby carrots and small onions, letting them roast whole and serve them alongside the meat.

Making the Most of Pan Juices

Those glorious drippings at the bottom of the pan are liquid gold, rich with concentrated lamb flavor and caramelized vegetable goodness. Don't let them go to waste.

• Skim off excess fat before serving to keep the dish from feeling too heavy
• Add a splash of white wine or vinegar to cut through the richness if needed
• Serve the juices in a small pitcher alongside the carved meat so guests can help themselves

Save to Pinterest

This is the kind of meal that makes any ordinary Sunday feel like a celebration, bringing everyone to the table with eager appetites and happy hearts. Simple food, done well, has a way of creating the most lasting memories.

Recipe FAQs

→ What is the best cut of lamb for roasting?

A bone-in leg of lamb is ideal for roasting, offering rich flavor and tenderness when cooked properly.

→ How do I ensure the lamb stays juicy after roasting?

Rest the lamb covered loosely with foil for about 15 minutes after roasting to let the juices redistribute evenly.

→ Can I substitute other vegetables in this dish?

Yes, root vegetables like rutabaga or sweet potatoes can be used as alternatives for variation in flavor and texture.

→ How do I achieve caramelized vegetables?

Roast the vegetables at a higher temperature towards the end of cooking to develop a sweet, browned exterior.

→ What herbs complement roasted lamb best?

Rosemary and thyme are classic herbs that enhance the natural flavor of lamb without overpowering it.

→ Is it necessary to baste the lamb during roasting?

Basting occasionally helps keep the surface moist and promotes an even, flavorful crust on the lamb.