Succulent Roast Leg of Lamb and Root Vegetables Easily Made In One Pan

Name: Succulent Roast Leg of Lamb and Root Vegetables Easily Made In One Pan
Cuisine: European
Ingredients: 3 pounds boneless leg of lamb; 1 teaspoon fine sea salt; 1 teaspoon freshly ground black pepper; 3 cloves garlic; 1 tablespoon plus 2 teaspoons olive oil, divided; 1 tablespoon fresh rosemary, or thyme leaves, minced; 4 medium parsnips, and/or carrots; 2 pounds other mixed root vegetables (such as potatoes, turnips, onions, rutabagas, celery root, kohlrabi); roast lamb; irish

27 steps

Enjoy all of the flavors of Irish lamb stew in an easy one-pan roasted lamb dish that includes parsnips and other root vegetables of your choice.

Updated at: Thu, 17 Aug 2023 10:38:44 GMT

Nutrition balance score

Great

Glycemic Index

High

Nutrition per serving

Calories2967 kcal (148%)

Total Fat89.6 g (128%)

Carbs212.4 g (82%)

Sugars29.8 g (33%)

Protein315 g (630%)

Sodium3064.7 mg (153%)

Fiber47.8 g (171%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

3 poundsboneless leg of lamb

1 teaspoonfine sea salt

1 teaspoonfreshly ground black pepper

3cloves garlic

1 tablespoonolive oil

plus 2 teaspoons, divided

1 tablespoonfresh rosemary

or thyme leaves, minced

4parsnips

medium, or carrots

2 poundsmixed root vegetables

such as potatoes, turnips, onions, rutabagas, celery root, kohlrabi

roast lamb

Instructions

Step 1

Gather the .

Step 2

Pat the lamb dry and set aside.

Step 3

In a small bowl, combine the salt and pepper.

Step 4

Peel and mince the garlic.

Step 5

Add it to the salt and pepper along with 1 tablespoon of the olive oil.

Step 6

Combine this into a paste.

Step 7

Add the minced herbs and stir them into the paste.

Step 8

Rub the paste all over the lamb, working it into any creases or areas of the lamb that separate from one another.

Step 9

Roll the lamb into a roast.

Step 10

Tie it with kitchen string if necessary to help it keep its shape.

Step 11

Let the lamb marinate in the paste for at least 1 hour and up to overnight, covered and chilled.

Step 12

Preheat the oven to 375 F. While the oven heats, bring the lamb to room temperature.

Step 13

Trim and peel the parsnips and/or carrots.

Step 14

Cut them into quarters lengthwise, cutting out the tough core in the parsnips.

Step 15

Use about 1 teaspoon of the olive oil to lightly coat the bottom of a roasting pan.

Step 16

Arrange the carrots and/or parsnips in a row in the center of the pan and place the lamb on top of them.

Step 17

Trim and peel the other root vegetables and cut them into chunks.

Step 18

Arrange them around the lamb.

Step 19

Drizzle the vegetables with the remaining 1 teaspoon olive oil.

Step 20

Sprinkle lightly with salt.

Step 21

Put the pan in the oven and roast for 40 minutes.

Step 22

Remove from the oven and toss the vegetables in the pan juices a bit.

Step 23

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.

Step 24

Let the roast sit, covered 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.

Step 25

Cut the lamb into slices.

Step 26

Serve with the root vegetables alongside and enjoy.

Step 27

It is not recommended to cook lamb past medium, but if you like your lamb well-done, cook to 170 F.