Roast Lamb with Root Vegetables

Updated February 23, 2016

A flavorsome dish that is quick and easy to prepare.

6 servings

Preparation Time10 min

Preparation Time - Text10 mins, plus resting

Cooking Time45 min

Cooking Time - Text45

Cooking Methodroasting



Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Five Ingredients or LessYes

Mealdinner, lunch


Taste and Texturejuicy, meaty, savory


  • 1 large red onion, peeled and quartered
  • 18 baby carrots, trimmed and peeled
  • 2 parsnips, peeled, each cut into 4–6 pieces
  • 8 oz (225g) small new potatoes, scrubbed
  • 1 garlic head, separated into cloves, unpeeled
  • 2 tbsp plus 2 tsp olive oil
  • 2 tbsp balsamic vinegar
  • Salt and freshly ground black pepper
  • 1½ lb (675g) lamb loin, trimmed


Preheat the oven to 400°F (200°C). Combine the vegetables and garlic in a roasting pan. Toss with 2 tbsp oil and the vinegar. Season with salt and pepper. Roast for 25 minutes.

After about 20 minutes, heat the remaining oil over high heat. Season the lamb with salt and pepper. Add to the pan and cook, until browned on all sides. Transfer to the roasting pan with the vegetables. Roast about 10 minutes, until the center of the lamb is 130°F (55°C). Allow the lamb to rest for 10 minutes.

Slice the lamb and serve alongside the roasted vegetables.



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My family loved this. I did have a hard time getting the carrots and parsnips tender. Although they turned a very dark brown, almost black from the sweetness in my balsamic vinegars carmelizing effect, they remained hard throughout. I finally put them in a saucepan with a little water, covered and cooked for a few minutes and they quickly softened. My roast was almost 2 lbs and it took more time to cook than I was willing to let the vegetables cook, so I removed all vegetables and kept them warm while the roast finished cooking. The taste was fabulous!


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