Roast Leg of Lamb with Root Vegetables
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Mark Bittman
- 1 leg of lamb, about 5 to 7 pounds, preferably at room temperature
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 pounds waxy red or white potatoes, peeled and cut into 11/2-inch chunks
- 4 carrots, peeled and cut into 11/2-inch chunks
- 2 onions, quartered
- 1/2 cup chicken, beef, or vegetable stock, or water, plus more as needed (see
- Preheat the oven to 425 degree F. Remove as much of the surface fat as possible from the lamb; rub the meat all over with salt and pepper. Place it in a roasting pan and scatter the vegetables around it; moisten with 1/2 cup of the stock or water.
- Roast the lamb for 30 minutes, then turn the heat down to 350dgF. Check the vegetables; if they're dry, add another 1/2 cup of liquid. After about 1 hour of roasting, check the internal temperature of the lamb with an instant-read thermometer. Continue to check every 10 minutes, adding a little more liquid if necessary. When it reaches 130 degree F for medium-rare (125 degree F for very rare)--check it in several places--it is done (total cooking time will be less than 1 1/2 hours). Let it rest for a few minutes before carving, then serve with the vegetables and pan juices.