Roasted Lamb Root Vegetables

My grandmother had this way of making Sunday roasts feel like an event without ever making a fuss. The lamb would hit the table with that irresistible herb garlic aroma, and suddenly everyone was sitting up straighter, forks ready. She never measured anything but somehow achieved this perfect medium rare consistency every single time. Years later I realized her secret was patience and letting the oven do most of the work while she sipped tea and chatted.

Last winter I made this for a dinner party on the coldest night of the year. My friends arrived shivering and left completely warm, talking about how the house smelled like a European mountain inn. One friend actually asked for the recipe before she even finished her first plate. Now whenever I see root vegetables at the farmers market I think about that night.

Ingredients

• 1.8 kg bone in leg of lamb: This cut stays juicy and develops a beautiful crust, ask your butcher to trim excess fat
• 4 cloves garlic: Slicing these thin and tucking them into little cuts all over the lamb infuses every bite
• 2 tbsp fresh rosemary and thyme: Fresh herbs make such a difference here, they bloom in the heat and perfume the whole kitchen
• 2 tbsp olive oil: This helps the seasoning cling and promotes gorgeous browning
• 1 tbsp coarse sea salt and 1 tsp black pepper: Generous seasoning is key since you are seasoning a large cut of meat
• 4 large carrots, 3 parsnips, 2 turnips, 4 small potatoes, 2 red onions: Root vegetables roast beautifully alongside lamb, absorbing those savory drippings
• 250 ml low sodium chicken or beef broth: This creates steam in the pan and becomes the base for incredible pan juices

Instructions

Prepare the lamb:

Preheat your oven to 200°C and pat the lamb completely dry with paper towels. Using a sharp knife make small slits all over the meat and tuck garlic slices inside like little flavor pockets.

Season generously:

Rub the lamb all over with olive oil then press the rosemary thyme salt and pepper into every surface. Place it in a large roasting pan fat side up.

Prep the vegetables:

Toss all your root vegetables with olive oil salt and pepper until they are lightly coated. Scatter them around the lamb in the pan not underneath.

Add moisture and roast:

Pour the broth into the bottom of the pan avoiding the lamb itself. Roast for one hour basting occasionally with the pan juices.

Check and continue:

After an hour give the vegetables a stir so they roast evenly. Continue roasting for another 30 minutes until the lamb reaches 60°C internal temperature.

Rest and finish:

Let the lamb rest tented with foil for 15 minutes this is non negotiable for juicy meat. If you want extra crispy vegetables crank the oven to 220°C for the final 10 minutes.

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My husband proposed over a roast lamb dinner though he swears he planned it months in advance. Something about that meal just makes everything feel right with the world. Now this recipe is our anniversary tradition.

Choosing the Perfect Cut

I have learned that bone in leg of lamb offers the best flavor and moisture retention. Ask your butcher for a semi boneless cut if you want easier carving but still want that bone flavor. The bone acts like a flavor conductor during roasting.

Vegetable Timing Secrets

Root vegetables are forgiving but parsnips cook faster than potatoes so cut them slightly larger. Red onions add sweetness and hold their shape better than yellow onions in high heat. Do not crowd the pan or you will steam instead of roast.

Making the Most of Pan Juices

Those caramelized bits at the bottom are liquid gold. While the lamb rests skim excess fat then whisk a splash of wine or mustard into the warm pan over medium heat. It becomes an instant sauce that tastes like you worked all day on it.

• Save leftover lamb for shepherd pie the flavors are already built in
• If you prefer mint jelly make a quick version with fresh mint and honey
• This recipe doubles beautifully for a crowd just use two roasting pans

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There is something deeply satisfying about a roast that feeds a crowd and leaves your house smelling amazing for days.

Recipe Questions

→ What is the best cut of lamb for roasting?

A bone-in leg of lamb is ideal, offering tenderness and rich flavor when roasted.

→ How should I prepare the root vegetables for roasting?

Peel and cut into uniform pieces, then toss with olive oil, salt, and pepper for even cooking and caramelization.

→ Can I substitute other vegetables in this dish?

Yes, rutabaga or sweet potatoes can be used as alternatives to traditional root vegetables.

→ How do I ensure the lamb stays tender and juicy?

Make small incisions to insert garlic, rub with herbs and oil, and let the meat rest after roasting to retain juices.

→ What temperature should the lamb be cooked to for medium-rare?

Cook the lamb until it reaches an internal temperature of about 60°C (140°F) for medium-rare doneness.

→ Is it necessary to baste the lamb during roasting?

Occasional basting helps keep the surface moist and enhances flavor throughout the cooking process.