Roasted Lamb Potatoes Carrots (Printable)
Tender roasted lamb with golden potatoes and carrots, seasoned with rosemary and thyme for rich flavor.
# What You'll Need:
→ Meat & Protein
01 - 3.3 lbs bone-in leg of lamb
→ Vegetables
02 - 2 lbs potatoes, peeled and cut into large chunks
03 - 1.1 lbs carrots, peeled and cut into thick slices
04 - 1 large onion, quartered
05 - 4 garlic cloves, peeled and smashed
→ Herbs & Seasonings
06 - 3 tbsp olive oil
07 - 2 tsp sea salt
08 - 1 tsp freshly ground black pepper
09 - 1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)
10 - 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
→ Liquids
11 - 1 cup low-sodium chicken or vegetable broth
→ Optional
12 - 1 lemon, cut into wedges
# How-to Steps:
01 - Set the oven to 400°F.
02 - Pat the leg of lamb dry and rub with 2 tablespoons olive oil, 2 teaspoons sea salt, 1 teaspoon black pepper, 1 tablespoon chopped rosemary, and 1 tablespoon thyme leaves.
03 - Toss potatoes, carrots, onion, and garlic in a large roasting pan with the remaining 1 tablespoon olive oil, a pinch of salt, and black pepper.
04 - Place the seasoned lamb on top of the vegetables in the roasting pan.
05 - Pour 1 cup of low-sodium broth into the bottom of the pan.
06 - Roast uncovered at 400°F for 1 hour.
07 - Reduce oven to 350°F, baste the lamb with pan juices, and roast for an additional 30 to 45 minutes until the internal temperature reaches 140°F for medium-rare.
08 - Remove lamb and vegetables from oven, tent lamb with foil, and let rest for 15 minutes before carving.
09 - Slice lamb and serve with roasted potatoes, carrots, onion, and pan juices. Garnish with lemon wedges if desired.
# Expert Pointers:
01 -
- The lamb becomes impossibly tender while the potatoes soak up all that savory, herbaceous goodness.
- It looks like you spent hours in the kitchen, but most of that time is the oven doing the work while you relax.
- One pan means one cleanup, which is its own kind of love.
02 -
- Skipping the rest time means dry meat; those 15 minutes are where tenderness happens.
- Don't flip the vegetables obsessively; they need time undisturbed to caramelize and brown on one side.
- A meat thermometer is your best friend; the difference between rare and overcooked is just a few degrees.
03 -
- If your oven runs hot, start checking the lamb's temperature at the 1 hour 15 minute mark to avoid overcooking.
- Save those pan juices even if they're fatty; chill them overnight and the fat solidifies on top, then you can use the flavorful, cleaner liquid for gravy or soup.