Succulent Roast Lamb With Root Vegetables

Succulent Roast Lamb With Root Vegetables

The Spruce / Kristina Vanni

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.

    Succulent Roast Lamb With Root Vegetables ingredients

    The Spruce / Kristina Vanni

  2. Pat the lamb dry and set aside.

    Pat the lamb dry and set aside

    The Spruce / Kristina Vanni

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

    In a small bowl, combine the salt and pepper

    The Spruce / Kristina Vanni

  4. Peel and mince the garlic.

    Peel and mince the garlic

    The Spruce / Kristina Vanni

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

    Add garlic to the bowl along with 1 tablespoon of the olive oil

    The Spruce / Kristina Vanni

  6. Combine this into a paste.

    Combine the ingredients in the bowl into a paste

    The Spruce / Kristina Vanni

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

    Add the minced herbs to the onion mixture

    The Spruce / Kristina Vanni

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

    Rub the herb paste all over the lamb

    The Spruce / Kristina Vanni

  9. Roll the lamb into a roast.

    Roll the lamb into a roast

    The Spruce / Kristina Vanni

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

    Tie the lamb with kitchen string

    The Spruce / Kristina Vanni

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

    Let the lamb marinate in the paste, in a bowl covered with plastic wrap

    The Spruce / Kristina Vanni

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

    bring the lamb to room temperature

    The Spruce / Kristina Vanni

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

    Trim and peel the carrots

    The Spruce / Kristina Vanni

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

    Cut carrots into quarters lengthwise

    The Spruce / Kristina Vanni

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

    baking dish with oil

    The Spruce / Kristina Vanni

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

    Arrange the carrots in a row in the center of the pan and place the lamb on top of them

    The Spruce / Kristina Vanni

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

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

    The Spruce / Kristina Vanni

  18. Arrange them around the lamb.

    Arrange the root vegetables around the lamb

    The Spruce / Kristina Vanni

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

    Drizzle the vegetables with the remaining 1 teaspoon olive oil

    The Spruce / Kristina Vanni

  20. Sprinkle lightly with salt.

    sprinkle the root vegetables with salt

    The Spruce / Kristina Vanni

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

    Put the pan in the oven

    The Spruce / Kristina Vanni

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

    Remove the pan from the oven and toss the vegetables in the pan juices

    The Spruce / Kristina Vanni

  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.

    cook the lamb in the oven longer

    The Spruce / Kristina Vanni

  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.

    cover the lamb with aluminum foil

    The Spruce / Kristina Vanni

  25. Cut the lamb into slices.

    Cut the lamb into slices

    The Spruce / Kristina Vanni

  26. Serve with the root vegetables alongside.

    Succulent Roast Lamb With Root Vegetables, Serve with the root vegetables alongside

    The Spruce / Kristina Vanni

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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