Roast Leg of Lamb with Spring Vegetables

Roast Leg of Lamb with Spring Vegetables

Lamb Ingredients:
1 leg of lamb, 4 to 5 lbs.
1 large bunch fresh mint, stems removed
2 large cloves garlic, chopped
⅓ cup extra virgin olive oil
Kosher salt
Freshly ground black pepper

Vegetable Ingredients:
1 ½ to 2 cups baby rainbow carrots (1 12-oz. package), rinsed
1 lb. fingerling or new potatoes, washed
12 oz. (1 pkg) fresh green beans
1 bunch asparagus
3 to 4 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Season the top of the leg of lamb with a sprinkling of kosher salt and pepper, about 1 ½ teaspoons of each.

In a food processor or mortar and pestle, blend or grind the mint, garlic and olive oil until finely ground into a paste. Taste and add kosher salt and pepper as desired, starting with a teaspoon of salt and a ½ teaspoon of pepper.

Use a sharp knife to score the top of the leg roast, about 1/8-inch deep, from side to side criss-cross style. Use a spatula, brush or your hands to generously cover entire top of roast with the garlic-mint paste, working the paste into the scored grooves.

Transfer to a roasting pan and bake in a 425-degree oven for 30 minutes, then reduce heat to 400 and continue roasting for 30 to 40 more minutes, until desired internal temperature is reached. Always use a meat thermometer to ensure accuracy.

When ready, remove lamb from oven, cover with aluminum foil and let rest for 15 minutes before carving. Keep oven on at 400 degrees to roast the vegetables while the lamb rests.

For the Vegetables:
While the lamb is roasting, fill a large pot with water and bring to a boil over high heat. Add the potatoes and carrots and boil for about 15 minutes, until fork tender. Remove from pot; keep water boiling.

Add the green beans and asparagus and boil for 3 to 5 minutes, until tender but still crisp enough to snap. Transfer vegetables into a colander to drain away excess water.

Toss all vegetables in a 9×13 baking dish with olive oil, salt and pepper. Set aside until the lamb is removed from the oven.

While the lamb is resting, roast the vegetables in a 400-degree oven for 15 minutes. Remove from oven and transfer to a serving platter, arranging as desired.

Carve the lamb and lay slices directly over the vegetables. Drizzle any juice from the lamb over the sliced meat and vegetables, and serve.

Lamb Temperature Guide

  • Rare: 125 degrees
  • Medium-Rare: 130 to 135 degrees
  • Medium: 135 to 140 degrees
  • Well-Done: 155 to 165 degrees