Herb-Roasted Leg of Lamb with Root Vegetables
A succulent leg of lamb roasted with rosemary and thyme, accompanied by caramelized root vegetables for a festive Passover centerpiece. This jewish-inspired passover ready in about 125 minutes pairs leg of lamb, finely chopped rosemary, finely chopped 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.
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
Instructions
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Herb-Roasted Leg of Lamb with Root Vegetables take to make?
Total time is about 125 minutes (25 min prep + 100 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Roasted Leg of Lamb with Root Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep leg of lamb from drying out.
Can I substitute ingredients in Herb-Roasted Leg of Lamb with Root Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Roasted Leg of Lamb with Root Vegetables for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Herb-Roasted Leg of Lamb with Root Vegetables?
Jewish passover like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
