Roasted Leg of Lamb with Vegetables
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Prep Time:
Cooking Time: Leg of lamb: 1 |
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Roasted Leg of Lamb with Vegetables Recipe. This recipe feeds about 6 people. The meal that takes one pan to make. Cook everything at once and you'll get a juicy flavorful leg of lamb and awesome roasted vegetables.
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Be The First To Review This RecipeIngredients
| Leg of Lamb | ||
| leg of lamb | 1 | 5 to 7 lbs |
| garlic clove | 6 | sliced |
| olive oil | 1/2 cup | |
| rosemary | 1/4 cup | chopped |
| thyme | 1/4 cup | chopped |
| salt | 3 Tbsps | to taste |
| black pepper | 2 Tbsps | to taste |
| Vegetables | ||
| red potato | 2 lbs | washed and quartered |
| turnip | 2 | peeled, washed, and chopped |
| rutabaga | 2 | peeled, washed, and chopped |
| parsnip | 2 | peeled, washed, and chopped |
| carrot | 2 | peeled, washed, and chopped |
| leek | 2 | white part only -sliced, washed, and chopped |
| salt | 2 Tbsps | |
| pepper | 1 Tbsp | |
| olive oil | 2 Tbsps | |
Directions
- Trim the leg of lamb of all excess fat. Cut slits all around the leg that is about 1/2 inch long and 1 inch deep. In the slits stuff the pieces of sliced garlic.
- Rub the entire leg with the olive oil.
- Rub the chopped rosemary and thyme all over the leg. Season with salt and pepper.
- Cover and place in the refrigerator for at least 4 hours.
- Remove from the refrigerator and allow the temperature of the meat to return to room temperature. This should take 2 hours.
- Preheat your oven to 400 degrees. Place the leg of lamb in a roasting pan and surround it with the chopped vegetables. Sprinkle the salt and pepper over the vegetables. Drizzle the remaining olive oil over the vegetables.
- Place the roasting pan into the oven for 1 to 1 1/2 hours or until the lamb reaches a temperature of 135 degrees.
- Remove the lamb from the roasting pan and allow it to sit for at least 20 minutes before carving. The lamb will continue to cook inside and re-absorb its juices. Stir the vegetables and check for doneness. Add salt and pepper to taste.
Notes
This recipe feeds about 6 people. The general rule of thumb is 1 pound per person. For rare the internal temperature should be 135 to 140 degrees. For medium the internal temperature should be 150 to 155 degrees.
