Leg of Lamb with Roasted Vegtables

About The Recipe

Golden brown on the outside, moist and tender within, the leg of lamb makes a magnificent main course for Sunday dinner. Cooking times will vary with the size of the roast and the degree of doneness you desire.  Please note that roasts put into the oven straight from the refrigerator will take longer to roast.  So, it’s best to take your lamb out of the refrigerator and let it stay at room temperature for about one hour before prepping to roast in the oven. Ensure you allow enough time to cook the lamb and let it rest before carving so your dinner will not be delayed. To check the roasted lamb for doneness, use an instant-read meat thermometer.  Enjoy your Sunday Lamb with roasted vegetables. 

Roasted times for leg of lamb bone in.

Medium - 25 minutes per pound internal temperature 135°F to 140°F. 

Well done - 30 minutes per pound internal temperature 155°F to 165°F. 

Falling Apart Tender Lamb - 40 minutes per pound internal temperature 175°F   

(can take about 6 hours.)

Ingredients

• Bone-in leg of lamb (4 - 5 pounds)
• Coarse Salt
• Freshly ground pepper
• 10 finely minced cloves of garlic
• 2 tbsp Dijon mustard
• 1/2 cup Extra virgin Olive oil
• Fresh Veggies  
• Fresh herb sprigs (Rosemary 4) and (Thyme 10)
• 6 medium yellow Potatoes cut in quarters
• 2 medium white onions cut in quarters
• 4 Carrots cut an angle

Directions

Step 1

Use a paring knife to make slits in the lamb.

Step 2

Combine coarse salt, black pepper, minced garlic, Dijon mustard, olive oil, and finely chopped rosemary and thyme in a medium bowl.

Step 3

Rub the lamb with the above mixture, then place the leg of lamb into the Dutch oven with a rack or a roasting pan with a rack.

Step 4

Preheat the oven to 400∘ degrees F—roast for about 2 hours, covered with a lid or aluminum foil. Refer to the above roasting times for bone-in leg of lamb. My time is based upon a 4 - 5-pound leg of lamb.

Step 5

In the last half hour of roasting time, add cut potatoes, onions, and carrots to the roasting pan and roast veggies for about 30 minutes or until fork tender.

Step 6

Remove the lamb and veggies from the roasting pan and place on the serving platter.  Let lamb rest for about 15 minutes before slicing.  Enjoy