Lately, everywhere I look I see food. For lunch, I had two itty-bitty taco’s and couldn’t even finish those, I think I’m done. This would be the time for a sad face emoji and a white flag. But for now, I have to share one last family size meal, Roast Leg of Lamb.
Because not everyone will be having prime rib for Christmas. Shocker, right?
Everyone in my house loves lamb, I’ve seen bones left on plates licked so clean they look fake! The kids are always asking me to buy some. It ain’t cheap, but it’s worth it.
When I do buy lamb, it’s usually lamb chops but this boneless leg of lamb from Omaha Steaks worked out much better. It went farther and was juicier than the chops we’d normally have.
I served it with a mixture of roasted root vegetables that you can also buy from Omaha Steaks, who knew? The vegetables are grown in Ohio and are in the ground until you place your order for maximum freshness. Usually kept for the finest restaurants, these hand-picked veggies are now available to everyone.
The lamb comes pre-seasoned with garlic and butter, all I added was some salt, black pepper and fresh chopped rosemary. Any lamb without rosemary is just wrong in my opinion. The two flavors are one of the best combinations ever.
It’ll take about an hour to get the roast leg of lamb good and crusty on top, and then it has to rest. Let the juices flow back through the meat, don’t let them run off your cutting board. An hour should be good enough for medium rare.
Cut the roast into thin slices and serve on a platter along with the roasted root vegetables. Garnish with more fresh rosemary and some mint sauce on the side.
This meat was so tender it sliced like butter.
The root vegetables were the perfect side.
And the kids almost ate the whole thing. Success.
This post was sponsored by Omaha Steaks. Compensation was provided but as always, thoughts and opinions are my own!
Roast Leg of Lamb with Roasted Root Vegetables
- 1 pound x 2.5 Omaha Steaks seasoned leg of lamb
- 6 tablespoons olive oil divided
- 1/4 cup fresh chopped rosemary divided
- Sea salt and cracked black pepper
- 2 pounds Omaha Steaks Chefs Garden root vegetables
Preheat the oven to 350 degrees F.
Rub the roast all over with 2 tablespoon olive oil, cover with 2 tablespoon rosemary.
Wash and pat dry the vegetables trimming off the tops and bottoms.
Chop into small pieces and transfer to a bowl.
Add 3 tablespoons olive oil to the vegetables along with the remaining 2 tablespoons chopped rosemary.
Season with salt and pepper and toss well to coat.
Transfer the prepared vegetables to a large baking tray on a single layer.
In a large pan heat 1 tablespoon olive oil over a high heat.
Gently place the roast into the pan and sear for 30 seconds on all sides.
Transfer to a roasting pan and place in the oven. Roast for 1 hour.
Roast the vegetables at the same time checking after 40 minutes with a sharp knife. It should be able to go into the vegetables with little resistance. It may take up to an hour for them to be ready though.
After one hour take the lamb from the oven and cover with aluminum foil.
Let rest for 10-12 minutes before slicing.
Serve with some of the root vegetables.