Roasted Lamb with Root Vegetables Recipe

Recipesfull introduces to you: Easter Recipes. (Roasted Lamb with Root Vegetables Recipe). 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.

Brief

Prep 20 mins

Cook: 1hr50 mins

Additional: 1hr30 mins

Total: 3hrs40 mins

Servings: 8

Yield: 8 servings

Roasted Lamb with Root Vegetables Recipe

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

½ 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

Deviled Eggs

Holidays and Events

Directions

Step 1

Allow the leg of lamb to rest at room temperature for 1 hour before cooking.

Step 2

Preheat an oven to 400 degrees F (200 degrees C). Place the oven rack in the lower third of the oven.

Step 3

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.

Step 4

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).

Step 5

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.

Nutritional Information

Roasted Lamb with Root Vegetables Recipe

Servings Per Recipe:8

Calories: 926.5

% Daily Value *

Protein: 49g 98%

Carbohydrates: 96.1g 31%

Dietary Fiber: 14.6g 59%

Sugars: 17.4g

Fat: 39.1g 60%

Saturated Fat: 11.3g 57%

Cholesterol: 136.8mg 46%

Vitamin A Iu: 10441.8IU 209%

Niacin Equivalents: 24.7mg 190%

Vitamin B6: 1.6mg 102%

Vitamin C: 107.4mg 179%

Folate: 160.2mcg 40%

Calcium: 135.6mg 14%

Iron: 7.1mg 40%

Magnesium: 154.7mg 55%

Potassium: 2872.3mg 81%

Sodium: 2018.9mg 81%

Thiamin: 0.6mg 64%

Calories From Fat: 352.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.