Lamb - Roasted with Root Vegetables

By á-1009

Ingredients

• 1 - 3 lb. leg of lamb
• 3 cloves garlic, minced
• 1 tsp. coarsley ground black pepper
• 1/2 bay leaf, crushed
• 1/2 tbsp. chopped fresh rosemary
• 1/4 cup olive oil
• 1 tbsp. balsamic vinegar
• 1/2 tsp. lemon zest
• 1 tbsp. honey
• 1 tbsp. coarse salt, or as needed
• 4 cattots
• 8 small potatoes
• 1 small beet, peeled and cut into wedges
• 4 baby turnips, peeled
• 1 tbsp. olive oil
• salt to taste
• Possible: 1 tbsp. Dijon mustard

Preparation

Step 1

Allow leg of lamb to rest at room temp. 1 hour before cooking. Preheat oven to 400 degrees, place oven rack in lower third of oven. Whiusk garlic thru honey in a small bowl. Rub mix over lamb and season with coarse salt as needed. Set aside. Place veggies in roasting pan and toss with olive oil and pinch of salt. Place seasoned leg of lamb on top of veggies.
Roast in 400 degree oven for 20 min., then reduce heat to 325for about 90 min. or to about 130 internal drgrees. Place lamb on cutting board, tent with aluminum foil and let rest for 30 min. Place veggies on serving platter and cover with foil to keep warm until served.