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Leg of Lamb with Shaved Fall Vegetables

Photo: Whitney Ott, Randy Mayor; Styling: Claire Spollen
Hands-on time 1 hr, 30 mins
Total time 27 hrs, 45 mins
Yield

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov