Meat + Poultry Thyme-Roast Lamb with Caramelized Vegetables Be the first to rate & review! 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. Slideshow: More Lamb Recipes By Victoria Elíasdóttir Updated on May 1, 2016 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 30 mins Total Time: 3 hrs Yield: 6 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 Directions 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. 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. 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. Rate it Print