Roasted Leg of Lamb with Lemon-and-Herb Vegetables
Recipe from Taste of the South



by 3  people


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Servings: 6 to 8
Prep Time: 45 mins
Total Time: 6 hrs 15 mins
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Ingredients
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    1  4  pound 
    boneless leg of lamb
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    5   tablespoons 
    olive oil, divided
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    10   
    cloves garlic, minced
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    2   tablespoons 
    chopped fresh thyme, divided
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    2   tablespoons 
    chopped fresh parsley, divided
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    2   tablespoons 
    chopped fresh rosemary, divided
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    5   teaspoons 
    kosher salt, divided
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    3   teaspoons 
    fresh ground black pepper, divided
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    1   pound 
    baby white potatoes, sliced in half
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    1   pound 
    baby red potatoes, sliced in half
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    1   pound 
    red pearl onions, blanched and peeled
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    1  10  ounce package 
    white pearl onions, blanched and peeled
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    1  16  ounce package 
    baby carrots, peeled
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    2   tablespoons 
    fresh lemon zest
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    1/4  cup 
    fresh lemon juice

Directions
1.
Place lamb in a large bowl. Rub lamb on both sides with 3 tablespoons olive oil. Set aside.
2.
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.
3.
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.
4.
Preheat oven to 400 degrees F.
5.
Roll up leg of lamb, jelly-roll style, starting with short side. Tie lamb at 2-inch intervals with butcher's twine or heavy string. Season rolled meat with remaining 1 teaspoon salt and remaining 1 teaspoon pepper. Place lamb on a rack in a shallow roasting pan.
6.
Bake for 30 minutes.
7.
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.
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