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| Roasted Lamb with Root Vegetables |
"This recipe makes a fantastic holiday meal, but everyone likes it so much that you won't wait for a holiday to make it again. Impressive as it looks and tastes, it is actually quite simple to make, and it's basically a meal in one roasting pan so even clean-up is a breeze."
Ingredients :
- 1 (6 pound) leg of lamb
- 5 cloves garlic, minced
- 2 teaspoons coarsely ground black pepper
- 1 teaspoon crushed red pepper flakes
- 1 bay leaf, crushed
- 1 tablespoon chopped fresh rosemary
- 1/2 cup 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 beet, peeled and cut into wedges
- 1 yam, peeled and cut into wedges
- 8 baby turnips, peeled
- 2 tablespoons olive oil
- salt to taste
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 3H40M |
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- Allow the leg of lamb to rest at room temperature for 1 hour before cooking.
- Preheat an oven to 400 degrees F (200 degrees C). Place the oven rack in the lower third of the oven.
- Whisk the garlic, pepper, red pepper flakes, bay leaf, rosemary, 1/2 cup 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, beet, yam, and turnips in a large roasting pan. Toss with 2 tablespoons olive oil and a pinch of salt. Arrange the seasoned leg of lamb on top of the vegetables.
- Roast the lamb in the preheated oven for 20 minutes, then reduce oven temperature to 325 degrees F (165 degrees C). Continue roasting to your desired degree of doneness, about 90 minutes more for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
- Allow the leg of lamb on a cutting board, tented with aluminum foil, for 30 minutes before carving. Place the vegetables on a serving platter and cover with aluminum foil to keep warm until ready to serve.
Notes :
- 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.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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