Thyme-Roast Lamb with Caramelized Vegetables

In Iceland, arctic thyme is a popular herb for cooking; it's got a fragrant, lavender-like flavor. Regular thyme works just as well in the honey paste that coats the lamb as it roasts.

  • Active:
  • Total Time:
  • Servings: 6
  • Time(Other): plus overnight marinating

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Ingredients

  • 4 garlic cloves
  • 1 1/2 tablespoons chopped thyme, plus 5 thyme sprigs
  • 1/2 tablespoon dried lavender or herbes de Provence
  • 8 juniper berries
  • 2 tablespoons honey
  • 1/2 cup canola oil
  • Five 3-inch strips of lemon zest
  • 3 bay leaves
  • One 5-pound bone-in leg of lamb, excess fat trimmed
  • 2 medium yellow onions, cut into wedges
  • 2 medium parsnips, peeled and cut into 2-inch pieces
  • 3 medium carrots, peeled and cut into 2-inch pieces
  • 4 tablespoons unsalted butter, melted
  • Sea salt

How to make this recipe

  1. In a blender, puree the garlic, chopped thyme, lavender, juniper berries, honey and oil to a smooth paste. Stir in the lemon zest and bay leaves. On a rimmed baking sheet, rub the marinade all over the lamb. Cover with plastic wrap and refrigerate for at least 6 hours or overnight. Let stand at room temperature for 30 minutes.
  2. Preheat the oven to 325°. In a roasting pan, toss the onions, parsnips, carrots and thyme sprigs with the butter. Season with salt. Set the lamb on the vegetables and roast for about 1 hour and 45 minutes, basting occasionally, until an instant-read thermometer inserted in the thickest part of the leg registers 140° for medium-rare.
  3. Increase the oven temperature to 450° and roast for 10 minutes longer, until the lamb is deep golden brown. Transfer to a cutting board and let rest for 20 minutes. Carve the lamb and transfer to a serving platter. Sprinkle with sea salt and serve with the vegetables.

Suggested Pairing

Medium-bodied, spice-driven red.

Contributed By Photo © John Kernick Published May 2016





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