This Lamb Roast with Potatoes and Carrots is a classic and hearty dish perfect for family dinners or special occasions. The leg of lamb is seasoned with garlic, rosemary, and thyme, then roasted to perfection. Accompanied by tender, flavorful potatoes and carrots, this meal is both comforting and impressive. Simple to prepare, yet rich in taste, it’s sure to be a hit at any table. Serve with a side of gravy for an extra touch of deliciousness.
Roasted Lamb with Potatoes and Carrots
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Ingredients
For the Lamb:
- 1 leg of lamb about 4-5 pounds
- 4 cloves garlic sliced
- 2 tablespoons fresh rosemary chopped
- 2 tablespoons fresh thyme chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Vegetables:
- 1.5 pounds baby potatoes halved
- 1 pound carrots peeled and cut into large chunks
- 1 large onion cut into wedges
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried thyme
For the Gravy (optional):
- 1 cup beef or lamb broth
- 1 cup red wine
- 2 tablespoons all-purpose flour
Instructions
Prepare the Lamb:
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Preheat your oven to 375°F (190°C).
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Make small incisions all over the lamb with a sharp knife. Insert slices of garlic into the incisions.
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Rub the lamb with olive oil, rosemary, thyme, salt, and pepper.
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Place the lamb on a rack in a roasting pan.
Prepare the Vegetables:
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In a large bowl, toss the potatoes, carrots, and onion with olive oil, salt, pepper, and dried thyme.
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Spread the vegetables around the lamb in the roasting pan.
Roast:
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Roast the lamb and vegetables in the preheated oven for about 1.5 to 2 hours, or until the internal temperature of the lamb reaches your desired doneness:
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135°F (57°C) for medium-rare
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145°F (63°C) for medium
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Stir the vegetables halfway through the cooking time to ensure they cook evenly.
Rest the Lamb:
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Remove the lamb from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute, making the meat more tender and flavorful.
Make the Gravy (optional):
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While the lamb is resting, place the roasting pan with the vegetables on the stovetop over medium heat.
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Sprinkle the flour over the vegetables and pan juices, stirring to combine.
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Gradually add the broth and red wine, stirring constantly until the gravy thickens, about 5-7 minutes.
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Strain the gravy into a serving bowl, if desired.
Serve:
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Carve the lamb and serve it alongside the roasted potatoes, carrots, and onion.
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Drizzle with gravy if desired.
