Photo: Whitney Ott, Randy Mayor; Styling: Claire Spollen
Hands-on Time
1 Hour 30 Mins
Total Time
27 Hours 45 Mins
Yield
Serves 16 (serving size: about 3 ounces lamb, 1/3 cup vegetables, 2 teaspoons herb mixture, and 1 tablespoon jus)

How to Make It

Step 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.

Step 2

Preheat oven to 375°.

Step 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.

Step 4

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

Step 5

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

Step 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.

Chef'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

Campo, Reno, Nevada

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