Roast lamb with root vegetables

    (28)
    3 hours 40 min

    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.


    2 people made this

    Ingredients
    Serves: 8 

    • 1 (2.75kg) leg of lamb
    • 5 cloves garlic, minced
    • 2 teaspoons coarsely ground black pepper
    • 1 teaspoon red chilli flakes
    • 1 bay leaf, crushed
    • 1 tablespoon chopped fresh rosemary
    • 120ml olive oil
    • 2 tablespoons balsamic vinegar
    • 2 tablespoons honey
    • 2 tablespoons coarse salt, or as needed
    • 8 carrots, peeled and trimmed
    • 16 small potatoes, unpeeled
    • 1 large beetroot, peeled and cut into wedges
    • 1 sweet potato, peeled and cut into wedges
    • 8 baby turnips, peeled
    • 2 tablespoons olive oil
    • salt to taste

    Method
    Prep:20min  ›  Cook:1hr50min  ›  Extra time:1hr30min  ›  Ready in:3hr40min 

    1. Allow the leg of lamb to rest at room temperature for 1 hour before cooking.
    2. Preheat an oven to 200 C / Gas 6. Place the oven rack in the lower third of the oven.
    3. Whisk the garlic, pepper, red chilli flakes, bay leaf, rosemary, 120ml olive oil, vinegar and honey together in a small bowl. Rub the mixture over the lamb, then season with 2 tablespoons coarse salt. Set aside. Place carrots, potatoes, beetroot, sweet potato and turnips in a large roasting tin. Toss with 2 tablespoons olive oil and a pinch of salt. Arrange the seasoned leg of lamb on top of the vegetables.
    4. Roast the lamb in the preheated oven for 20 minutes, then reduce oven temperature to 170 C / Gas 3. Continue roasting to your desired degree of doneness, about 90 minutes more for medium-rare. An instant-read thermometer inserted into the centre should read 54 degrees C.
    5. Allow the leg of lamb on a cutting board, tented with aluminium foil, for 30 minutes before carving. Place the vegetables on a serving platter and cover with aluminium foil to keep warm until ready to serve.

    Cook's Note:

    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.

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    Reviews & ratings
    Average global rating:
    (28)

    Reviews in English (22)

    by
    21

    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)

    by
    18

    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)

    by
    10

    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)

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