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Oven-roasted leg of lamb with seasonal vegetables on a serving platter

Oven-Roasted Leg of Lamb with Vegetables

A beautifully roasted leg of lamb surrounded by vibrant veggies, bursting with flavors and perfect for family dinners.
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Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 leg leg of lamb, bone-in (5-7 pounds)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 4 medium carrots, cut into chunks
  • 3 medium potatoes, quartered
  • 1 large onion, cut into wedges
  • 1 bell pepper cut into strips
  • 1 cup chicken or vegetable broth
  • Juice of 1 lemon

Method
 

Preparation
  1. In a small bowl, mix minced garlic, rosemary, thyme, salt, pepper, and olive oil to create a paste.
  2. Rub the marinade on the leg of lamb and let it marinate in the fridge for 1 hour.
Cooking
  1. Preheat the oven to 350°F (175°C).
  2. Toss the carrots, potatoes, onions, and bell peppers in a roasting pan with olive oil, salt, and pepper.
  3. Place the marinated leg of lamb on top of the vegetables.
  4. Pour the broth around the lamb.
  5. Roast for 1 hour and 30 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
  6. Baste the lamb with pan juices every 30 minutes.
  7. Let the lamb rest for 15 minutes before slicing.
  8. Serve sliced lamb alongside the roasted veggies.

Notes

Marinate longer for deeper flavor. Switch up veggies based on preferences. Use a meat thermometer for perfect doneness.