Succulent Roast Lamb With Root Vegetables

Gather the ingredients.

Pat the lamb dry and set aside.

In a small bowl, combine the salt and pepper.

Peel and mince the garlic.

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

Combine this into a paste.

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

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

Roll the lamb into a roast.

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

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

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

Trim and peel the parsnips and/or carrots.

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

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

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

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

Arrange them around the lamb.

Drizzle the vegetables with the remaining 1 teaspoon olive oil.

Sprinkle lightly with salt.

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

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

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.

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.

Cut the lamb into slices.

Serve with the root vegetables alongside.