Succulent Roast Lamb With Root Vegetables
A flavorful one-pan roasted lamb dish incorporates the essence of Irish stew with parsnips and assorted root vegetables.
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Instructions
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Preheat the oven to 375 F and bring the marinated lamb to room temperature.
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Pat the lamb dry. Mince garlic and combine it with salt, pepper, and 1 tablespoon olive oil to form a paste, then stir in minced herbs. Rub this paste thoroughly over the lamb roast and tie it with kitchen string if needed.
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Marinate the lamb, covered and chilled, for at least 1 hour or up to overnight.
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Trim and quarter carrots and parsnips, removing the tough core from parsnips. Lightly coat a roasting pan with 1 teaspoon olive oil, then arrange these vegetables in the center with the lamb on top.
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Cut other root vegetables into chunks and arrange them around the lamb. Drizzle all vegetables with the remaining 1 teaspoon olive oil and sprinkle with salt.
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Roast for 40 minutes.
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Remove the pan, toss the vegetables in the pan juices, then return to the oven. Continue roasting until the lamb reaches an internal temperature of 145 F for medium-rare or 160 F for medium, which should take approximately 35 additional minutes.
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Cover the roast with aluminum foil and let it rest for 15 to 30 minutes before carving into slices.
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Serve the sliced lamb alongside the roasted root vegetables.