Butterflied Leg of Lamb with Root Vegetables

Name: Butterflied Leg of Lamb with Root Vegetables
Prep time: 30 min
Total time: 12 h 30 min
Yield: 8 serving(s)
Ingredients: 1 lb. (6-pound) leg of lamb, butterflied; 4 cloves garlic; 1 3/4 tsp. salt; 2 tbsp. fresh chopped rosemary; 1/2 c. packed fresh mint leaves; 1 1/2 tbsp. cracked black peppercorns; 1/4 c. plus 3 tablespoons olive oil; 4 medium carrots, peeled and sliced into 2-inch rounds; 4 parsnips, peeled and cut into 2-inch pieces; 24 baby red potatoes, scrubbed; 16 baby turnips, peeled; 1/2 tsp. ground pepper; 1/4 c. (1/2 stick) butter; 1 tbsp. parsley, chopped

By Cheryl Slocum, Tina AndersonPublished: Oct 1, 2004

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butterflied leg of lamb with root vegetables

Evan Sklar

Yields:

8 serving(s)

Prep Time:

30 mins

Total Time:

12 hrs 30 mins

Cal/Serv:

764

Serve this rosemary-scented leg of lamb for Easter, for Sunday dinner, or for any special family meal. Prepare the lamb 10 to 24 hours before roasting.

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Ingredients

1 lb. (6-pound) leg of lamb, butterflied
4 cloves garlic
1 3/4 tsp. salt
2 Tbsp. fresh chopped rosemary
1/2 cup packed fresh mint leaves
1 1/2 Tbsp. cracked black peppercorns
1/4 cup plus 3 tablespoons olive oil
4 medium carrots, peeled and sliced into 2-inch rounds
4 parsnips, peeled and cut into 2-inch pieces
24 baby red potatoes, scrubbed
16 baby turnips, peeled
1/2 tsp. ground pepper
1/4 cup (1/2 stick) butter
1 Tbsp. parsley, chopped

Directions

1. Step 1Prepare 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. Step 2Cook the lamb: Heat the oven to 450°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°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°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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