Herb-Roasted Leg of Lamb with Root Vegetables

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A succulent leg of lamb roasted with rosemary and thyme, accompanied by caramelized root vegetables for a festive Passover centerpiece. This Jewish-inspired Passover recipe, ready in about 125 minutes, pairs leg of lamb, rosemary, thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lb leg of lamb
• 2 tbsp finely chopped rosemary
• 2 tbsp finely chopped thyme
• 4 cloves, minced garlic
• 3 tbsp olive oil
• 2 cups, cut into 1-inch chunks carrots
• 2 cups, cut into 1-inch chunks parsnips

The instant-read thermometer we’d check this lamb with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Pat the 3 lb leg of lamb dry with paper towels, then rub 3 tbsp olive oil, 4 minced garlic cloves, 2 tbsp chopped rosemary, and 2 tbsp chopped thyme evenly over the meat.
2. Step 2: Place the seasoned lamb on a rack in a roasting pan, then arrange 2 cups carrot chunks and 2 cups parsnip chunks around the meat.
3. Step 3: Roast in the preheated oven for 1 hour 30 minutes, basting the meat with pan juices every 30 minutes until a meat thermometer reads 145°F (63°C) for medium-rare.
4. Step 4: Remove the lamb from the pan and let it rest for 15 minutes before slicing, while the vegetables continue roasting for 10 more minutes until golden and tender.