Roast Leg of Lamb with Vegetables

Name: Roast Leg of Lamb with Vegetables
Prep time: 25 min
Cook time: 1 h 45 min
Total time: 2 h 10 min
Cuisine: France
Ingredients: 1,5 kg of leg of lamb (boneless or whole leg); 500 g of potatoes; 400 g of carrots; 300 g of sweet potatoes; 2 red onion (large); 4 garlic cloves (crushed); 4 sprigs of rosemary (fresh); 40 ml of olive oil; 1 pinch of salt; 1 pinch of pepper

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A tender, flavorful leg of lamb, served with an assortment of herb-roasted root vegetables, ideal for a convivial, hearty meal.

Total time: 2 h 10
Prep: 25 min
Cook: 1 h 45
Difficulty: Medium
Per person: €1.25

By the CookinBreak team

Goes well with

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Nutrition facts

per serving · estimate

550kcal

Protein45 g30%
Carbs25 g17%
Fat35 g53%
Fiber7 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an even more tender leg of lamb, take it out of the refrigerator at least an hour before cooking so it comes to room temperature. Feel free to add other aromatic herbs to your taste.

Freezing : Can you freeze this recipe?

Yes

Works very well, up to 2-3 months in individual portions in bags or airtight containers.

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

The vegetables can be washed, peeled and cut. The lamb can be seasoned and marinated the day before for more flavor.

Reheating : How do you reheat it?

Oven or air fryer: 10-15 min at 160-180°C to restore crispness. Microwave: 2-3 min at medium power, cover to prevent drying out.

Variations

Push the rosemary into the slits or lay it on top.
Stir the vegetables halfway through cooking.
Serve the sliced lamb with the roasted vegetables.

Mistakes to avoid

Forgetting to rest the lamb: cover with foil for 10 to 15 minutes.
Cutting the vegetables in different sizes: keep the pieces similar.
Forgetting to baste the lamb with its juices halfway through cooking.

Frequently asked questions

How do you season the leg of lamb?

Lightly score the surface with a knife, then rub it with the crushed garlic, olive oil, salt and pepper, and tuck the rosemary into the slits or lay it on top.

What temperature should you roast the lamb at?

Preheat the oven to 200 °C and put in the lamb surrounded by its vegetables, 20 minutes to sear and brown it, basting with its juices and stirring the vegetables halfway through cooking.

Why let the lamb rest?

Take the dish out of the oven, cover the lamb with a sheet of aluminum foil and let it rest 10 to 15 minutes before carving: the juices redistribute and the meat stays tender.

Which vegetables should you serve with the lamb?

Potatoes, carrots, sweet potatoes and red onion wedges roast with the lamb in the same dish, seasoned with olive oil, salt and pepper.