Roasted Brussels sprouts and carrots make a simple yet delicious side dish, perfectly complementing a bone-in lamb leg for a sumptuous holiday feast.
Cut
Lamb Bone-In Leg
Cook
Oven
Serves
8
Prep time
30 Minutes
Cook time
1 hr or more
Level
Intermediate
Print recipe
Holiday Roast Leg of Lamb

Ingredients

  • 1 Atkins Ranch Bone-In Lamb Leg
  • 3 Tbsp fresh lemon rind slices
  • 1/2 cup fresh rosemary sprigs
  • 2 Tbsp extra virgin oil
  • 1 1/2 tsp kosher or sea salt
  • 1 tsp fresh ground black pepper

Roasted Vegetables

  • 1 1/2 lbs halved Brussels sprouts
  • 6 Tbsp extra virgin olive oil
  • 1 tsp fresh lemon juice
  • 5 large peeled carrots, cut into 1/2-inch slices
  • 1 tsp kosher or sea salt
  • 1 tsp fresh ground black pepper

Method

  1. Preheat oven to 400°F. Place lamb fat side up in a roasting tray and make small cuts spaced evenly, about 2 inches apart.
  2. Rub lamb with salt and oil. Insert a slice of fresh lemon rind and a sprig of rosemary into each incision.
  3. Place lamb into hot oven for 10 minutes, then reduce heat to 300°F and allow it to roast for about 2 hours. Use meat thermometer to cook to desired doneness.
  4. When ready, remove lamb and increase oven temp to 450°F. Rest lamb while you roast vegetables.
  5. Toss Brussels sprouts and carrots with olive oil, lemon juice, salt, and pepper.
  6. Spread veggies onto parchment paper lined baking sheet.
  7. Roast veggies for 15 minutes on middle level oven rack.
  8. Stir veggies, flipping as needed, and roast for another 10 to 15 minutes until tender and browned.

Hints & Tips
Save roasting juices from pan to drizzle atop roasted vegetables.