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Roasted Lamb with Root Vegetables

Roasted Lamb with Root Vegetables Recipe

  • 1 (6 pound) leg of lamb
  • 5 cloves garlic, minced
  • 2 teaspoons coarsely ground black pepper
  • 1 teaspoon crushed red pepper flakes
  • 1 bay leaf, crushed
  • 1 tablespoon chopped fresh rosemary
  • 1/2 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 2 tablespoons coarse salt, or as needed
  • 8 carrots, peeled and trimmed
  • 16 small potatoes, unpeeled
  • 1 large beet, peeled and cut into wedges
  • 1 yam, peeled and cut into wedges
  • 8 baby turnips, peeled
  • 2 tablespoons olive oil
  • salt to taste
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Nutritional information
Nutrition Facts
Serving Size 1/8 of a recipe
Amount Per Serving
Calories 927
Total Fat 39.1g
Saturated Fat 11.3g
Cholesterol 137mg
Sodium 2067mg
Total Carbohydrate 96.1g
Dietary Fiber 14.6g
Sugars 17.4g
Protein 49g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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