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Roast leg of lamb with honey and root vegetables
Roast leg of lamb with honey and root vegetables

Roast leg of lamb with honey and root vegetables

Preparation 15 minutes
Cooking time 1 hour 20 minutes
Servings 4

Ingredients

Vegetables:

  • 2 medium carrots, peeled and cut into 2.5 cm (1 in.) chunks
  • 1/2 rutabaga (turnip), peeled and cut into 2.5 cm (1 in.) dice
  • 3 medium parsnips, peeled and cut into 2.5 cm (1 in.) chunks
  • 1/2 celery root, peeled and cut into 2.5 cm (1 in.) dice
  • 30 ml (2 tbsp) olive oil
  • 15 ml (1 tbsp) fresh rosemary, chopped
  • 250 ml (1 cup) dried dates, blanched for 2 minutes in boiling water and cut into 3
  • Salt and freshly ground black pepper

Leg of lamb:

  • 1 leg of lamb, boneless, about 800 g (1 3/4 lb)
  • 2 to 3 garlic cloves, peeled, cut into 4 and degermed
  • 50 ml (3 tbsp) olive oil
  • 15 ml (1 tbsp) Dijon mustard
  • 15 ml (1 tbsp) herbes de Provence
  • Salt and freshly ground black pepper
  • 125 ml (1/2 cup) water
  • 125 ml (1/2 cup) liquid honey

Preparation

  1. Preheat the oven to 180°C (350°F)
  2. In a large bowl, mix together the root vegetables, the olive oil and rosemary.
  3. Season with salt and pepper. Stir.
  4. On a baking sheet, spread the vegetables in one layer.
  5. Cook in the oven for about 40 minutes, flipping the vegetables every 10 minutes.
  6. Add the dates halfway through the cooking. Set aside. 
  7. Turn up the oven temperature to 190°C (375°F).
  8. Place the lamb in a roasting pan. Stud with garlic.
  9. In a small bowl, with a fork, mix together the olive oil, the mustard and the herbes de Provence.
  10. Brush the lamb with the mixture. Season with salt and pepper.
  11. Cook for about 40 minutes for rare doneness.
  12. After 30 minutes of cooking, pour some water into the roasting pan.
  13. Add the root vegetables. Pour half the honey onto the lamb and continue cooking.
  14. Bring the other half of the honey to a boil for 1 minute and set aside. 
  15. Remove the lamb from the oven and cover it with aluminum foil. Set aside to rest.
  16. Before slicing the lamb, brush with the reduced honey. Serve hot with the root vegetables.
Availability in stores