Leg of Lamb with Shaved Fall Vegetables

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Leg of Lamb with Shaved Fall VegetablesRecipe
Photo: Whitney Ott, Randy Mayor; Styling: Claire Spollen

Serves 16 (serving size: about 3 ounces lamb, 1/3 cup vegetables, 2 teaspoons herb mixture, and 1 tablespoon jus)


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3 tablespoons garlic powder
2 tablespoons black pepper
2 tablespoons cumin seeds, toasted
1 tablespoon coriander seeds, toasted
1 tablespoon sweet paprika
1 tablespoon ground cinnamon
2 tablespoons harissa or hot chile sauce
2 teaspoons fennel seeds, toasted
2 teaspoons kosher salt, divided
1 (5-pound) boneless leg of lamb, trimmed
4 cups water
1/2 cup finely diced sweet onion
1/2 cup chopped fresh mint leaves
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons minced fresh garlic
1/2 teaspoon freshly ground black pepper
2 cups shaved peeled parsnips
2 cups shaved peeled carrots
2 cups shaved peeled butternut squash
1 cup shaved peeled turnips
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice


Hands-on: 1 Hour, 30 Minutes
Total: 27 Hours, 45 Minutes

1. Combine first 8 ingredients in a medium bowl. Add 1 teaspoon salt to spice mixture. Rub spice mixture evenly over lamb. Reroll roast; secure at 1-inch intervals with twine. Wrap in plastic wrap; refrigerate 6 to 24 hours.

2. Preheat oven to 375°.

3. Remove lamb from refrigerator; let stand at room temperature 30 minutes. Place lamb on a wire rack; place rack in a roasting pan. Pour 4 cups water into pan. Roast lamb at 375° for 1 hour and 45 minutes or until thermometer registers 130°. Remove from oven. Let stand at room temperature 20 minutes; cut across grain into thin slices.

4. Place drippings from pan in a small saucepan over high heat; bring to a boil. Cook until reduced to 1 cup.

5. Combine onion and next 5 ingredients (through 1/2 teaspoon pepper) in a small bowl. Stir in 1/2 teaspoon salt.

6. Combine remaining salt, parsnips, and remaining ingredients in a bowl; toss to coat. Serve with lamb. Top lamb with herb mixture; drizzle with jus.

Created date

September 2014

Nutritional Information

Calories 311
Fat 16.8 g
Satfat 5.5 g
Monofat 8.4 g
Polyfat 1.4 g
Protein 30 g
Carbohydrate 9 g
Fiber 3 g
Cholesterol 96 mg
Iron 3 mg
Sodium 329 mg
Calcium 57 mg