• 8servings
  • 764calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, D, E
MineralsNatrium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound(s) leg of lamb , butterflied 4 clove(s) (whole) garlic

  2. 1 3/4 teaspoon(s) salt

  3. 2 tablespoon(s) fresh rosemary , chopped 5 cup(s) fresh mint leaves

  4. 1 1/2 tablespoon(s) cracked black peppercorns

  5. 1/4 cup(s) olive oil

  6. 3 tablespoon(s) olive oil

  7. 4 medium carrots , peeled and sliced into 2-inch rounds

  8. 4 parsnips , peeled and cut into 2-inch pieces

  9. 24 baby red potatoes , scrubbed

  10. 16 baby turnips , peeled

  11. 5 teaspoon(s) ground pepper

  12. 1/4 cup(s) (1/2 stick) butter

  13. 1 tablespoon(s) parsley , chopped

Instructions Jump to Ingredients ↑

  1. Prepare the lamb: Place the lamb cut side up on a clean work surface. In a small mixing bowl, sprinkle the garlic with 1/2 teaspoon salt, and use a fork to mash the garlic to a paste; spread the garlic paste evenly over lamb and sprinkle with 1 tablespoon chopped rosemary and the mint. Roll the meat (from the long side) and tie with kitchen twine, knotting every 2 inches, and then tie lengthwise. Rub the remaining rosemary and the peppercorns into the meat, drizzle with 1/4 cup olive oil, and cover with plastic wrap. Refrigerate for 10 to 24 hours.

  2. Cook the lamb: Heat the oven to 450 degrees F. Bring the lamb to room temperature and transfer to a shallow roasting pan. Sprinkle with 3/4 teaspoon salt, place on the lowest rack of the oven and roast for 15 minutes. Reduce oven temperature to 325 degrees F and continue to roast for 45 minutes. Toss the vegetables with remaining olive oil, remaining salt, and the ground pepper. Scatter around the lamb and roast until a meat thermometer inserted into the thickest part of the lamb reaches 140 degrees F -- 30 to 40 minutes. Let rest for 15 minutes before slicing. Toss the vegetables with the butter and parsley and serve the sliced meat with the pan juices.


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