Leg of Lamb With Root Vegetables

Often served at Easter, this dish makes a nice change of pace from ham at Christmas.

Category: Main Dish

Cuisine: not set

Ready in 1 hour 30 minutes
by ericwhitfield2013

Ingredients

6 pounds Boneless leg of Lamb tied

4 teaspoons Sea Salt divided

1 teaspoon Ground black pepper

1/2 cup Dijon mustard

1/4 cup Italian seasoning

2 each Red onion quartered

4 each Carrot peeled and chopped

2 each Turnips quartered

1 head Garlic halved

2 tablespoons Extra virgin olive oil

1 cup Beef stock

Fresh parsley


Directions

Preheat oven to 400. Sprinkle lamb with 1 tablespoon of sea salt and pepper. Coat lamb with dijon mustard and italian seasoning. Place lamb in roasting pan. Arrange vegetables around the lamb in the roasting pan. Drizzle with olive oil; sprinkle with remaining teaspoon of salt. Pour in beef stock. Cover pan with foil. Roast for 45 minutes to 1 hour. Remove foil and increase temperature to 425. Roast an additional 15 minutes or until thermometer reads 130 internal temperature. Remove from oven; let lamb rest for 15 minutes before slicing. Transfer to serving platter and garnish as desired.

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