Roasted Leg of Lamb With Root Vegetables

By kathya5084

This a good Leg of Lamb recipe - I am still searching for the perfect one!

Ingredients

• 1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4-inch thick, and lamb tied
• 8 garlic cloves
• 1 cup flat-leaf parsley
• 1/4 cup fresh mint leaves
• 2 teaspoons lemon zest
• 2 lemons, juiced
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup olive oil
• 16 oz carrots ( or baby carrots) cut in 1/2 inch pieces
• 1 large onion cut in 1/2 inch pieces
• 2 large parsnips cut in 1/2 inch pieces
• 3-4 red or yellow potatos cut in 1/2 inch pieces
• 2 medium turnips cut in 1/2 inch pieces
• 2 tablespoons olive oil
• salt and pepper

Details

Servings 8
Preparation time 20mins
Cooking time 145mins

Preparation

Step 1

Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.

Place garlic, parsley, mint, lemon zest and juice, salt, pepper, and oil in a food processor and process until smooth. Rub the paste all over the lamb and place in a lightly oiled roasting pan. Let stand at room temperature for 30 minutes, or cover and let sit overnight in refrigerator.

Preheat oven to 450 degrees F.

Roast lamb in middle of oven for 20 minutes.

Toss cut vegetables in oil, salt and pepper to taste. add to roasting pan and reduce heat to 350.
Roast lamb and vegetables until an instant-read thermometer inserted 2 inches into thickest part of meat (not touching bone) registers 135 degrees F, about 1 3/4 hours.

Transfer to a cutting board and let stand 15 to 25 minutes (the internal temperature will rise to about 145 degrees F for medium). Slice the meat against the grain
Serve with the roasted root vegetables.