Roasted Boneless Leg of Lamb with Potatoes, Onions, Carrots, and Parsnips

Spring has Sprung! Yeah!! I love when the weather starts getting warm, this means that the Easter Bunny will be here. And yet another reason to have family and friends over to cook a nice dinner! Easter is my holiday, meaning that this is when my family and friends come to my house. Growing up we always had baby lamb. Yes, the whole lamb. It is something my grandmother always cooked and being Italian, my grandfather always wanted a reminder of his childhood in Italy.

I love lamb. We don't eat it too often so this is always a nice treat.
I am going to share an easy recipe for leg of lamb and roasted potatoes, onions, carrots, and parsnips. I hope the smells in the kitchen make you want to make this a great holiday tradition.

Roasted Boneless Leg of Lamb with Potatoes, Onions, Carrots, and Parsnips

4 lb boneless leg of lamb (tied)
16 cloves of garlic
10 thyme sprigs
1 cup orange juice
½ cup olive oil
Salt and pepper
4 russet potatoes (cut in wedges)
1 onion (large dice)
4 carrots (peeled and cut into 2 inch pieces)
3 parsnips (peeled and cut into 2 inch pieces)
2 bay leaves

Take a small pairing knife and make about 12 small incisions in the leg of lamb, evenly spaced throughout the meat, stuff garlic and thyme in each small incision. Whatever garlic and thyme is left mix it with vegetables. Mix lemon juice and olive oil and pour over lamb and mix with vegetables. Season lamb with salt and pepper generously. Place lamb in large roasting pan and place vegetables all around.

Preheated oven to 450-degrees, place lamb in oven for 15 minutes then lower oven to 325 and cook lamb for another hour. Lamb should have an internal temperature of 140. Let rest for about 20 minutes then slice.

Enjoy! Happy Easter!

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