Succulent Roast Lamb With Root Vegetables

Written by
Molly Watson
An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients.
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Molly Watson
Updated 10/26/20
Roasted lamb with root vegetables and rosemary
Evan Sklar / Getty Images
Prep: 20 mins
Cook: 75 mins
Marinate: 60 mins
Total: 2 hrs 35 mins
Servings: 8 servings
Nutritional Guidelines (per serving)
576 Calories
31g Fat
24g Carbs
47g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 8
Amount per serving
Calories 576
% Daily Value*
Total Fat 31g 40%
Saturated Fat 12g 61%
Cholesterol 158mg 53%
Sodium 424mg 18%
Total Carbohydrate 24g 9%
Dietary Fiber 7g 26%
Total Sugars 6g
Protein 47g
Vitamin C 10mg 51%
Calcium 74mg 6%
Iron 5mg 26%
Potassium 918mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This roast dinner was inspired by lamb stew, but instead of cutting the leg of lamb into chunks and cooking on the stove with broth and vegetables, the lamb is left whole and roasted in the oven along with parsnips and other root vegetables. A well-seasoned leg of lamb is roasted until crispy on the outside and tender and succulent on the inside. The bed of root vegetables helps it brown all over and infuse the vegetables with lots of meaty flavor.

Half of a boneless leg of lamb works for a family dinner, but feel free to roast a full leg, with or without the bone; just adjust the cooking time accordingly. For a full boneless leg of lamb, calculate about 25 minutes per pound; for a bone-in roast, you'll need to cook it for about 15 minutes per pound of its total weight.

Ingredients

  • 3 pounds boneless leg of lamb

  • 1 teaspoon fine sea salt

  • 1 teaspoon freshly ground black pepper

  • 3 cloves garlic

  • 1 tablespoon plus 2 teaspoons olive oil, divided

  • 1 teaspoon rosemary or thyme leaves, minced

  • 4 medium parsnips and/or carrots

  • 2 pounds other mixed​ root vegetables (potatoes, turnips, onions, rutabagas, celery root, and kohlrabi are good choices)

Steps to Make It

  1. Gather the ingredients.

  2. Pat the lamb dry and set aside.

  3. In a small bowl, combine the salt and pepper.

  4. Peel and mince the garlic.

  5. Add it to the bowl along with 1 tablespoon of the olive oil.

  6. Combine this into a paste.

  7. Add the minced herbs, if you're using them, and work them into the paste.

  8. Rub the paste all over the lamb, working it into any creases or areas of the lamb that separate from one another.

  9. Roll the lamb into a roast.

  10. Tie it with kitchen string if necessary to help it keep its shape.

  11. Let the lamb marinate in the paste for at least 1 hour and up to overnight, covered and chilled.

  12. Preheat the oven to 375 F. While the oven heats, bring the lamb to room temperature.

  13. Trim and peel the parsnips and/or carrots.

  14. Cut them into quarters lengthwise, cutting out the tough core in the parsnips.

  15. Use about 1 teaspoon of the olive oil to lightly coat the bottom of a roasting pan.

  16. Arrange the carrots and/or parsnips in a row in the center of the pan and place the lamb on top of them.

  17. Trim and peel the other root vegetables and cut them into chunks.

  18. Arrange them around the lamb.

  19. Drizzle the vegetables with the remaining 1 teaspoon olive oil.

  20. Sprinkle lightly with salt.

  21. Put the pan in the oven and roast for 40 minutes.

  22. Remove the pan from the oven and toss the vegetables in the pan juices a bit.

  23. Return to the oven and cook until the lamb measures 145 F with a meat thermometer for medium-rare or up to 160 F for medium. This should take about another 35 minutes.

  24. Let the roast sit, covered to keep it warm, for at least 15 minutes and up to 30 minutes before carving or cutting it. This resting time allows the roast to finish cooking, and for the juices to redistribute throughout the meat for a more tender, juicier roast.

  25. Cut the lamb into slices.

  26. Serve with the root vegetables alongside.

Tip

  • It is not recommended to cook lamb past medium, but if you like your lamb well-done, cook to 170 F.

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