Roasted Lamb with Root Vegetables
Description
This lamb with vegetable dish features a leg of lamb coated with a honey-balsamic vinegar spice rub and roasted with carrots, potatoes, beets, and turnips.
Ingredients
•
1 (6 pound) leg of lamb
•
1/2 cup olive oil
•
2 tablespoons balsamic vinegar
•
2 tablespoons honey
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5 cloves garlic, minced
•
1 tablespoon chopped fresh rosemary
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2 teaspoons coarsely ground black pepper
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1 teaspoon crushed red pepper flakes
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1 bay leaf, crushed
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2 tablespoons coarse salt, or as needed
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8 carrots, peeled and trimmed
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8 baby turnips, peeled
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16 small potatoes, unpeeled
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1 large beet, peeled and cut into wedges
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1 yam, peeled and cut into wedges
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2 tablespoons olive oil
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salt to taste
Directions
1
Allow leg of lamb to rest at room temperature for 1 hour before cooking.
2
Preheat the oven to 400 degrees F (200 degrees C). Place the oven rack in the lower third of the oven.
3
Whisk together 1/2 cup olive oil, vinegar, honey, garlic, rosemary, black pepper, red pepper flakes, and bay leaf in a small bowl until well combined. Rub all over lamb, then season with 2 tablespoons coarse salt. Set aside.
4
Place carrots, turnips, potatoes, beet, and yam in a large roasting pan. Toss with 2 tablespoons olive oil and a pinch of salt until evenly coated. Place lamb on top of vegetables.
5
Roast in the preheated oven for 20 minutes. Reduce oven temperature to 325 degrees F (165 degrees C) and continue roasting to desired degree of doneness, about 90 minutes more for medium-rare. An instant-read thermometer inserted into the center of lamb should read 130 degrees F (54 degrees C).
6
Transfer lamb to a cutting board and loosely tent with aluminum foil for 30 minutes before carving. Place vegetables on a serving platter and cover with aluminum foil to keep warm until ready to serve.