Roasted Lamb With Root Vegetables

Ingredients

• Servings: 8
• 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
• 1/2 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

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 50 mins

Ready Time: 3 hrs 40 mins


• allow the leg of lamb to rest at room temperature for 1 hour before cooking.
• preheat an oven to 400 degrees f (200 degrees c). place the oven rack in the lower third of the oven.
• 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.
• 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).
• 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.