Roasted Leg of Lamb with Lemon & Herb Vegetables
- 1 (4-pound) boneless leg of lamb
- 5 tablespoons olive oil, divided
- 10 cloves garlic, minced
- 2 tablespoons chopped fresh thyme, divided
- 2 tablespoons chopped fresh parsley, divided
- 2 tablespoons chopped fresh rosemary, divided
- 5 teaspoons kosher salt, divided
- 3 teaspoons fresh ground black pepper, divided
- 1 pound baby white potatoes, sliced in half
- 1 pound baby red potatoes, sliced in half
- 1 pound red pearl onions, blanched and peeled
- 1 (10-ounce) package white pearl onions, blanched and peeled
- 1 (16-ounce) package baby carrots, peeled
- 2 tablespoons fresh lemon zest
- ¼ cup fresh lemon juice
- Place lamb in a large bowl. Rub lamb on both sides with 3 tablespoons olive oil. Set aside.
- In a small bowl, mix together garlic, 1 tablespoon thyme, 1 tablespoon parsley, 1 tablespoon rosemary, 2 teaspoons salt, and 1 teaspoon pepper. Sprinkle all sides of lamb with garlic-herb mixture. Cover and refrigerate for 4 hours or overnight.
- Place potatoes, onions, and carrots in a large resealable plastic bag. Add remaining 2 tablespoons olive oil, remaining 1 tablespoon thyme, remaining 1 tablespoon parsley, remaining 1 tablespoon rosemary, 2 teaspoons salt, 1 teaspoon pepper, lemon zest, and lemon juice. Seal bag. Shake well to coat. Set aside.
- Preheat oven to 400 degrees F.
- Roll up leg of lamb, jelly-roll style, starting with short side. Tie lamb at 2-inch intervals with butcher's twine or heavy string. Season rolled meat with remaining 1 teaspoon salt and remaining 1 teaspoon pepper. Place lamb on a rack in a shallow roasting pan.
- Bake for 30 minutes.
- Reduce oven temperature to 325 degrees. Add vegetables to bottom of pan. Bake until lamb reaches an internal temperature of 145 degrees or desired degree of doneness, approximately 1 hour. Let stand for 10 minutes before slicing.