This roast dinner is 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. In this recipe, a well-seasoned leg of lamb is cooked on a bed of vegetables until it is crispy on the outside and tender and succulent on the inside. The lamb also infuses the vegetables with lots of meaty flavor as the dish cooks.
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
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3 pounds boneless leg of lamb
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1 teaspoon fine sea salt
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1 teaspoon freshly ground black pepper
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3 cloves garlic
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1 tablespoon plus 2 teaspoons olive oil, divided
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1 tablespoon fresh rosemary, or thyme leaves, minced
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4 medium carrots and/or parsnips
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2 pounds other mixed root vegetables (such as potatoes, turnips, onions, rutabagas, celery root, kohlrabi)
Steps to Make It
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Gather the ingredients.
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Pat the lamb dry and set aside.
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In a small bowl, combine the salt and pepper.
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Peel and mince the garlic.
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Add it to the salt and pepper along with 1 tablespoon of the olive oil.
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Combine this into a paste.
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Add the minced herbs and stir them into the paste.
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Rub the paste all over the lamb, working it into any creases or areas of the lamb that separate from one another.
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Roll the lamb into a roast.
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Tie it with kitchen string if necessary to help it keep its shape.
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Let the lamb marinate in the paste for at least 1 hour and up to overnight, covered and chilled.
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Preheat the oven to 375 F. While the oven heats, bring the lamb to room temperature.
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Trim and peel the carrots and/or parsnips.
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Cut them into quarters lengthwise, cutting out the tough core in the parsnips, if using.
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Use about 1 teaspoon of the olive oil to lightly coat the bottom of a roasting pan.
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Arrange the carrots and/or parsnips in a row in the center of the pan and place the lamb on top of them.
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Trim and peel the other root vegetables and cut them into chunks.
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Arrange them around the lamb.
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Drizzle the vegetables with the remaining 1 teaspoon olive oil.
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Sprinkle lightly with salt.
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Put the pan in the oven and roast for 40 minutes.
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Remove from the oven and toss the vegetables in the pan juices a bit.
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Return to the oven and cook until the lamb reaches 145 F with a meat thermometer for medium-rare or up to 160 F for medium. This should take about another 35 minutes.
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Let the roast sit, covered in aluminum foil 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 lets the juices redistribute throughout the meat for a more tender, juicier roast.
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Cut the lamb into slices.
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Serve with the root vegetables alongside and enjoy.
Tips
- If you are going to use dried herb instead of fresh, add only a teaspoon since the flavor of dried is much more concentrated than fresh.
- It is not recommended to cook lamb past medium, but if you like your lamb well-done, cook to 170 F.
Nutrition Facts (per serving) | |
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576 | Calories |
31g | Fat |
26g | Carbs |
46g | Protein |
Nutrition Facts | |
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Servings: 8 | |
Amount per serving | |
Calories | 576 |
% Daily Value* | |
Total Fat 31g | 40% |
Saturated Fat 12g | 61% |
Cholesterol 158mg | 53% |
Sodium 395mg | 17% |
Total Carbohydrate 26g | 9% |
Dietary Fiber 3g | 11% |
Total Sugars 2g | |
Protein 46g | |
Vitamin C 12mg | 59% |
Calcium 44mg | 3% |
Iron 5mg | 26% |
Potassium 1176mg | 25% |
*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. |
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