Roasted Leg of Lamb with Lemon-and-Herb Vegetables
Recipe from Taste of the South
6 to 8
6 hrs 15 mins
1 4 pound boneless leg of lamb
5 tablespoons olive oil, divided
10 cloves garlic, minced
2 tablespoons chopped fresh thyme, divided
2 tablespoons chopped fresh parsley, divided
2 tablespoons chopped fresh rosemary, divided
5 teaspoons kosher salt, divided
3 teaspoons fresh ground black pepper, divided
1 pound baby white potatoes, sliced in half
1 pound baby red potatoes, sliced in half
1 pound red pearl onions, blanched and peeled
1 10 ounce package white pearl onions, blanched and peeled
1 16 ounce package baby carrots, peeled
2 tablespoons fresh lemon zest
1/4 cup fresh lemon juice
Place lamb in a large bowl. Rub lamb on both sides with 3 tablespoons olive oil. Set aside.
In a small bowl, mix together garlic, 1 tablespoon thyme, 1 tablespoon parsley, 1 tablespoon rosemary, 2 teaspoons salt, and 1 teaspoon pepper. Sprinkle all sides of lamb with garlic-herb mixture. Cover and refrigerate for 4 hours or overnight.
Place potatoes, onions, and carrots in a large resealable plastic bag. Add remaining 2 tablespoons olive oil, remaining 1 tablespoon thyme, remaining 1 tablespoon parsley, remaining 1 tablespoon rosemary, 2 teaspoons salt, 1 teaspoon pepper, lemon zest, and lemon juice. Seal bag. Shake well to coat. Set aside.
Preheat oven to 400 degrees F.
Bake for 30 minutes.
Reduce oven temperature to 325 degrees. Add vegetables to bottom of pan. Bake until lamb reaches an internal temperature of 145 degrees or desired degree of doneness, approximately 1 hour. Let stand for 10 minutes before slicing.