Roasted Lamb with Root Vegetables

Roasted Lamb with Root Vegetables

16 Reviews 5 Pics
  • Prep

    20 m
  • Cook

    1 h 50 m
  • Ready In

    3 h 40 m
Recipe by  DarlisJ

“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.”

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Adjust Servings

Original recipe yields 8 servings



  1. Allow the leg of lamb to rest at room temperature for 1 hour before cooking.
  2. Preheat an oven to 400 degrees F (200 degrees C). Place the oven rack in the lower third of the oven.
  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.
  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).
  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.

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Reviews (16)

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I prepared this for supper last night and my husband and I loved it, it is a definite keeper. I enjoy trying new recipes that contain winter vegies and I couldn't have been more pleased with this. The flavors of the rub meld so wonderfully together and had a nice little bite to it. I will definitely be making this one for the extended family.



This tasted really good, but I cut the root vegetables too large and they remained firm after I roasted them. I made the following changes: I marinated the lamb leg for 4 hours before roasting, I poured the excess marinade into the root vegetables and mixed them until they were all coated. I left the lamb in a bit longer with the oven off, it was medium done and more rare on the bottom. Next time I would try putting the leg on its own baking dish half-way through and covering the vegetables with a lid so that they would soften. I would also cut the vegetables into smaller pieces.

Saj Mom

Saj Mom

We are military family and live in Germany and could not get a leg of lamb, so I substituted a 4lb Ribeye Roast. Allowed the roast to marinate while I boiled the vegetables for 20 minutes, added an extra sweet potato, (no yams or white potatoes in the house at the moment). Only put in 2 parsnips but added 2 cups of brussel sprouts to give it color. Also added an onion when boiling to add flavor and topped off with some mushrooms as I was putting it into the oven. Everyone thought it was fabulous.

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Amount Per Serving (8 total)

  • Calories
  • 927 cal
  • 46%
  • Fat
  • 39.1 g
  • 60%
  • Carbs
  • 96.1 g
  • 31%
  • Protein
  • 49 g
  • 98%
  • Cholesterol
  • 137 mg
  • 46%
  • Sodium
  • 2067 mg
  • 83%

Based on a 2,000 calorie diet



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Easter Leg of Lamb


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Root Vegetables Baked in Pesto Sauce