Herb Roasted Lamb and Vegetables


This is essentially the Barefoot Contessa’s recipe…I just added some more vegetables, turned the heat down a little, and cooked a little longer. I had a couple of yams that were just this side of okay, so I sliced them up and threw them in there. They tasted good, but I probably wouldn’t do it again. They tend to turn to mush before the roast is done. I’m told I am too particular about my cooking, (cough, Darius, cough) but I just want it to taste good and look good. Is that so wrong?


  • 12 large unpeeled garlic cloves, divided
  • 1 tablespoon chopped fresh rosemary leaves
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons unsalted butter, melted
  • 1 (4-6-pound) boneless leg of lamb, trimmed and tied
  • 4-7 red or white potatoes
  • 4 carrots, peeled and roughly chopped
  • 1 onion, sliced
  • 2 tablespoons olive oil

Preheat the oven to 400 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.

Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.

Toss the potatoes, onions, carrots and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes and roast on 400 for 30 minutes, then on 350 until the internal temperature of the lamb is 135 degrees (rare) or 145 degrees (medium). Remove from the oven and put the lamb on a platter; cover tightly with aluminum foil. Allow the lamb to rest for about 20 minutes. Slice and serve with the potatoes.


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