Roasted Lamb with Root Vegetables

Ingredients

• 1 leg of lamb , 6 pound
• 0.5 cups olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons honey
• 5 cloves garlic , minced
• 1 tablespoon chopped fresh rosemary
• 2 teaspoons coarsely ground black pepper
• 1 teaspoon crushed red pepper flakes
• 1 bay leaf , crushed
• 2 tablespoons coarse salt , or as needed
• 8 carrots , peeled and trimmed
• 8 babys turnips , peeled
• 16 small potatoes , unpeeled
• 1 large beet , peeled and cut into wedges
• 1 yam , peeled and cut into wedges
• 2 tablespoons olive oil
• salt to taste

Instructions

1. 1

   Allow leg of lamb to rest at room temperature for 1 hour before cooking.

2. 2

   Preheat the oven to 400 degrees F (200 degrees C). Place the oven rack in the lower third of the oven.

3. 3

   Whisk together 1/2 cup olive oil, vinegar, honey, garlic, rosemary, black pepper, red pepper flakes, and bay leaf in a small bowl until well combined. Rub all over lamb, then season with 2 tablespoons coarse salt. Set aside.

4. 4

   Place carrots, turnips, potatoes, beet, and yam in a large roasting pan. Toss with 2 tablespoons olive oil and a pinch of salt until evenly coated. Place lamb on top of vegetables.

5. 5

   Roast in the preheated oven for 20 minutes. Reduce oven temperature to 325 degrees F (165 degrees C) and continue roasting to desired degree of doneness, about 90 minutes more for medium-rare. An instant-read thermometer inserted into the center of lamb should read 130 degrees F (54 degrees C).

6. 6

   Transfer lamb to a cutting board and loosely tent with aluminum foil for 30 minutes before carving. Place vegetables on a serving platter and cover with aluminum foil to keep warm until ready to serve.