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Roast Leg Of Lamb With Vegetables

Ingredients

• 1 bone-in leg of lamb
• 2 pounds waxy red or white potatoes, peeled and cut into 2-inch chunks
• 3 large or 4 medium carrots, cut into 2-inch chunks
• 2 onions, quartered
• 1/4 cup olive oil, or more as needed
• Salt and freshly ground black pepper

Directions

1. Heat the oven to 425 F.
2. Remove the thickest pieces of fat from the lamb's surface.
3. Scatter the vegetables in the pan and drizzle with the oil.
4. Put the meat on top; rub the meat all over with a generous sprinkle of salt and pepper.
5. Roast the lamb for 30 minutes, then turn the heat down to 350 F.
6. At the same time, check the vegetables; if they seem to be drying out, drizzle with a bit more oil.
7. After another 30 minutes, start checking the internal temperature of the lamb.
8. Continue to check every 10 minutes, spooning the pan juices over the vegetables to keep them moist.
9. The total cooking time will be between 60 and 90 minutes, depending on the size of the roast.
10. When the internal temperature at the thickest point is 125 F, the meat is still very rare, but it will heat up to 130 F as it rests.
11. Remove the pan from the oven and let the meat rest for at least 5 minutes before carving.
12. If the vegetables aren't done, return them to the oven for 5 to 10 more minutes.
13. Serve slices with the vegetables and pan juices.

Attribution