This roasted lamb with root vegetables recipe is a crowd-pleasing dish that packs a punch of flavor. The succulent lamb is seasoned with aromatic herbs and spices, then roasted to perfection alongside a medley of root vegetables. The result is a tender and juicy lamb with caramelized vegetables that will leave everyone wanting more. This recipe is perfect for a special occasion or a cozy family dinner. With a preparing time of 30 minutes, you can have a gourmet meal on the table in no time. Enjoy the deliciousness of this classic dish!
Ingredients
- 1 leg of lamb, bone-in
- 4 cloves of garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 4 carrots, peeled and cut into 2-inch pieces
- 4 parsnips, peeled and cut into 2-inch pieces
- 4 potatoes, peeled and cut into 2-inch pieces
- 2 onions, cut into wedges
- 2 tablespoons butter, melted
Directions
- Preheat the oven to 375°F (190°C).
- In a small bowl, mix together the minced garlic, rosemary, thyme, olive oil, salt, and pepper.
- Place the leg of lamb in a roasting pan and rub the herb mixture all over the lamb, ensuring it is evenly coated.
- Arrange the carrots, parsnips, potatoes, and onions around the lamb in the roasting pan.
- Drizzle the melted butter over the vegetables and season with salt and pepper.
- Cover the roasting pan with foil and roast in the preheated oven for 1 hour.
- Remove the foil and increase the oven temperature to 425°F (220°C).
- Continue roasting uncovered for another 30 minutes or until the lamb is cooked to your desired doneness and the vegetables are golden and caramelized.
- Once done, remove the roasting pan from the oven and let the lamb rest for 10 minutes before carving.
- Serve the roasted lamb slices with the caramelized root vegetables and enjoy!
