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Roast leg of lamb with honey and root vegetables
Preparation
15 min
Cooking time
1 h 20 min
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
- Preheat the oven to 180°C (350°F)
- In a large bowl, mix together the root vegetables, the olive oil and rosemary.
- Season with salt and pepper. Stir.
- On a baking sheet, spread the vegetables in one layer.
- Cook in the oven for about 40 minutes, flipping the vegetables every 10 minutes.
- Add the dates halfway through the cooking. Set aside.
- Turn up the oven temperature to 190°C (375°F).
- Place the lamb in a roasting pan. Stud with garlic.
- In a small bowl, with a fork, mix together the olive oil, the mustard and the herbes de Provence.
- Brush the lamb with the mixture. Season with salt and pepper.
- Cook for about 40 minutes for rare doneness.
- After 30 minutes of cooking, pour some water into the roasting pan.
- Add the root vegetables. Pour half the honey onto the lamb and continue cooking.
- Bring the other half of the honey to a boil for 1 minute and set aside.
- Remove the lamb from the oven and cover it with aluminum foil. Set aside to rest.
- Before slicing the lamb, brush with the reduced honey. Serve hot with the root vegetables.
