A leg of lamb is coated with a honey-balsamic vinegar spice rub and roasted with carrots, potatoes, beetroot, sweet potato and turnips for a delicious cool-weather dinner. It makes a fantastic holiday meal.
Reserve any rub you didn't use in preparing the lamb, and use it the next day to drizzle on lettuce on sandwiches made with the leftover lamb.
I prepared this for supper last night and my husband and I loved it, it is a definite keeper. I enjoy trying new recipes that contain winter vegies and I couldn't have been more pleased with this. The flavors of the rub meld so wonderfully together and had a nice little bite to it. I will definitely be making this one for the extended family. - 10 Feb 2011 (Review from Allrecipes US | Canada)
This tasted really good, but I cut the root vegetables too large and they remained firm after I roasted them. I made the following changes: I marinated the lamb leg for 4 hours before roasting, I poured the excess marinade into the root vegetables and mixed them until they were all coated. I left the lamb in a bit longer with the oven off, it was medium done and more rare on the bottom. Next time I would try putting the leg on its own baking dish half-way through and covering the vegetables with a lid so that they would soften. I would also cut the vegetables into smaller pieces. - 19 Oct 2011 (Review from Allrecipes US | Canada)
We are military family and live in Germany and could not get a leg of lamb, so I substituted a 4lb Ribeye Roast. Allowed the roast to marinate while I boiled the vegetables for 20 minutes, added an extra sweet potato, (no yams or white potatoes in the house at the moment). Only put in 2 parsnips but added 2 cups of brussel sprouts to give it color. Also added an onion when boiling to add flavor and topped off with some mushrooms as I was putting it into the oven. Everyone thought it was fabulous. - 16 Jan 2012 (Review from Allrecipes US | Canada)