← Back to Search Results
Roast Lamb with Root Vegetables Recipe-1415

Photo by:
Comments: 1


A flavorsome dish that is quick and easy to prepare.

Yield: 4-6 servings
Prep time: 10 Mins, Plus Resting
Cooking time: 45 Mins


  • 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


1. 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.

2. 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.

3. Slice the lamb and serve alongside the roasted vegetables.

© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information is based on 6 servings, and includes 1/8 teaspoon of added salt per serving.


Nutritional Information

Nutrients per serving (% daily value)

445kcal (22%)
54mg (5%)
11mg (19%)
207mcg RAE (7%)
82mg (27%)
389mg (16%)
12g (61%)
32g (49%)
3mg (15%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • Nancy

    03.10.14 Flag comment

    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!


Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
baked-explorations Baked Explorations
by Matt Lewis
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
spice Spice
by Ana Sortun
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?