Roasted Lamb with Root Vegetables (Print Version)
Tender lamb and caramelized root vegetables come together for a comforting family meal.
# What You Need:
→ 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 - 1/2 tsp black pepper
→ For Roasting
16 - 1 cup low-sodium chicken or beef broth
# How to Prepare:
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, avoiding pouring directly 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 Advice:
01 -
- The lamb becomes impossibly tender while those root vegetables turn into sweet, caramelized little miracles of flavor
- Its mostly hands-off cooking, leaving you free to pour wine and actually talk to your people instead of being stuck at the stove
- The leftovers somehow taste even better the next day tucked into sandwiches or warmed up with eggs
02 -
- Letting the meat rest is absolutely non-negotiable, cutting into it immediately will let all those juices escape onto your cutting board instead of staying where they belong
- The vegetables underneath the lamb cook faster and get more flavorful, so give them a stir halfway through to prevent burning
- A meat thermometer takes all the guesswork out of doneness and prevents you from accidentally serving an overcooked disappointment
03 -
- Take the lamb out of the fridge an hour before roasting to let it come to room temperature for more even cooking
- If the vegetables are browning too quickly, tent them with foil while the lamb finishes cooking