
Roasted Lamb Leg with Fall VegetablesRecipe by Chef Michael Williams Prep time 30 mins Cook time 1 hour 15 mins Ready in 2 hours Roast lamb is a special treat and with this easy recipe you can enjoy a complete meal with ease. The lamb roasts on top of the veggies that you serve it with and the drippings of the lamb are lovely drizzled over the sliced roast and on the veggies too! Ingredients 1 leg of lamb 2 tablespoons olive oil 2 tablespoons fresh rosemary (chopped) coarse salt and pepper assorted veggies : potato, onion, parsnip, carrot etc. Directions Preheat your oven to 400° F. Combine olive oil, rosemary, salt and pepper in a small bowl. Stir well and then rub over the lamb leg. Select your veggies and cut them into roughly 1-inch cubes when possible. Anything smaller will likely burn. Place the veg on the bottom of a casserole dish or roasting pan big enough to catch all your lamb’s drippings, but not so big that your veggies spread out too much. Place the lamb on top of the veg and then insert a probe thermometer into the thickest part of the roast. If it is a bone-in roast, make sure the probe is not right beside the bone. Put the roast into the preheated oven. Roast until 145° F for medium (just a touch of pink inside) or 155° F for well done. Medium will take just over 1 hour depending on the size and just over 1.5 hours for well done. Although I am always a medium-rare guy, I personally do not like my lamb leg any less than medium as it is too tough. The extra time cooking will help to break down the connective tissues. Once you have reached the desired temperature, remove the roast, cover with foil or an inverted mixing bowl to keep warm and let the roast rest for 15 minutes. Carve your lamb and then serve and enjoy this simple and delicious meal.

Roasted Lamb Leg with Fall VegetablesRecipe by Chef Michael Williams

Prep time 30 mins
Cook time 1 hour 15 mins
Ready in 2 hours

Roast lamb is a special treat and with this easy recipe you can enjoy a complete meal with ease. The lamb roasts on top of the veggies that you serve it with and the drippings of the lamb are lovely drizzled over the sliced roast and on the veggies too!

Ingredients

1 leg of lamb
2 tablespoons olive oil
2 tablespoons fresh rosemary (chopped)
coarse salt and pepper
assorted veggies : potato, onion, parsnip, carrot etc.

Directions

Preheat your oven to 400° F.
Combine olive oil, rosemary, salt and pepper in a small bowl. Stir well and then rub over the lamb leg.
Select your veggies and cut them into roughly 1-inch cubes when possible. Anything smaller will likely burn. Place the veg on the bottom of a casserole dish or roasting pan big enough to catch all your lamb’s drippings, but not so big that your veggies spread out too much.
Place the lamb on top of the veg and then insert a probe thermometer into the thickest part of the roast. If it is a bone-in roast, make sure the probe is not right beside the bone. Put the roast into the preheated oven.
Roast until 145° F for medium (just a touch of pink inside) or 155° F for well done. Medium will take just over 1 hour depending on the size and just over 1.5 hours for well done. Although I am always a medium-rare guy, I personally do not like my lamb leg any less than medium as it is too tough. The extra time cooking will help to break down the connective tissues.
Once you have reached the desired temperature, remove the roast, cover with foil or an inverted mixing bowl to keep warm and let the roast rest for 15 minutes.
Carve your lamb and then serve and enjoy this simple and delicious meal.