Roasted Lamb with Root Vegetables recipe

Name: Roasted Lamb with Root Vegetables
Prep time: 20 min
Cook time: 1 h 50 min
Total time: 2 h 10 min
Ingredients: 2 tablespoons honey; ½ cup olive oil; salt to taste; 2 tablespoons olive oil; 2 tablespoons balsamic vinegar; 1 bay leaf, crushed; 5 cloves garlic, minced; 1 teaspoon crushed red pepper flakes; 1 tablespoon chopped fresh rosemary; 2 teaspoons coarsely ground black pepper; 2 tablespoons coarse salt, or as needed; 1 (6 pound) leg of lamb; 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

Recipe Instructions

Step 1

Allow the leg of lamb to rest at room temperature for 1 hour before cooking.

Step 2

Preheat an oven to 400 degrees F (200 degrees C). Place the oven rack in the lower third of the oven.

Step 3

Whisk the garlic, pepper, red pepper flakes, bay leaf, rosemary, 1/2 cup olive oil, vinegar, and honey together in a small bowl. Rub the mixture over the lamb, then season with 2 tablespoons coarse salt. Set aside. Place carrots, potatoes, beet, yam, and turnips in a large roasting pan. Toss with 2 tablespoons olive oil and a pinch of salt. Arrange the seasoned leg of lamb on top of the vegetables.

Step 4

Roast the lamb in the preheated oven for 20 minutes, then reduce oven temperature to 325 degrees F (165 degrees C). Continue roasting to your desired degree of doneness, about 90 minutes more for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

Step 5

Allow the leg of lamb on a cutting board, tented with aluminum foil, for 30 minutes before carving. Place the vegetables on a serving platter and cover with aluminum foil to keep warm until ready to serve.