Roasted Lamb Root Vegetables (Printable Version)

Tender lamb roasted with a medley of caramelized root vegetables and aromatic herbs for a satisfying meal.

# What You Need:

→ Lamb and Seasonings

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→ Root Vegetables

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→ Roasting Liquid

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# How-To:

01 - Preheat oven to 400°F.
02 - Pat lamb dry. Using a sharp knife, make small incisions all over the lamb and insert slices of garlic.
03 - Rub lamb with olive oil, rosemary, thyme, salt, and pepper. Place in a large roasting pan.
04 - In a large bowl, toss carrots, parsnips, turnips, potatoes, and onions with olive oil, salt, and pepper. Scatter vegetables around the lamb in the roasting pan.
05 - Pour broth into the bottom of the pan, not directly over the lamb.
06 - Roast for 1 hour, basting occasionally. After 1 hour, check vegetables and stir for even roasting.
07 - Continue roasting for another 30 minutes, or until lamb reaches an internal temperature of 140°F for medium-rare.
08 - Remove lamb from oven. Transfer to a cutting board, tent loosely with foil, and rest for 15 minutes.
09 - Increase oven temperature to 430°F and return vegetables to oven for 10 minutes for extra caramelization, if desired.
10 - Carve lamb and serve with roasted vegetables and pan juices.

# Expert Tips:

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  • The lamb comes out impossibly tender while those root vegetables get sweet and caramelized in the pan juices
  • It is deceptively simple for something that looks and tastes like a celebration
  • The leftovers make the most incredible sandwiches the next day
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  • Letting meat rest is the difference between juicy and dry those juices need time to redistribute
  • A meat thermometer takes all the guesswork out and ensures you never overcook that beautiful lamb
  • The vegetables will finish before the lamb so stirring them halfway prevents burning
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  • Take the lamb out of the fridge an hour before roasting for even cooking
  • Room temperature ingredients roast more evenly than cold ones
  • Use a roasting pan with low sides so air circulates properly

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