Easiest Way to Make Roasted Root Vegetables Recipe With Balsamic

Roasted Lamb With Root Vegetables

Simply toss an array of vegetables in olive oil, balsamic, a little bit of salt, and our feature spice, sumac.

Recipe Summary 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 | Roasted Root Vegetables Recipe With Balsamic

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

Directions

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.

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.

Info | Roasted Root Vegetables Recipe With Balsamic

prep: 20 mins cook: 1 hr 50 mins additional: 1 hr 30 mins total: 3 hrs 40 mins Servings: 8 Yield: 8 servings

TAG : Roasted Lamb With Root Vegetables

Meat and Poultry Recipes, Lamb,