Lamb Loin Roast With Roasted Root Vegetables

Total Time: 4 hrs 30 mins Preparation Time: 3 hrs Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 4 -5 lbs boneless rolled lamb loin roast
• 3 cloves garlic, crushed
• 3 tablespoons olive oil
• 2 teaspoons chopped fresh thyme
• 2 teaspoons fresh rosemary, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 medium baking potato, peeled and quartered
• 1 medium sweet potato, peeled and quartered
• 1 turnip, peeled and quartered
• 2 carrots, scraped and quartered
• 2 parsnips, peeled and quartered
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons oil
• 1 1/2 teaspoons chopped fresh thyme
• 1/2 teaspoon fresh rosemary, crushed

Recipe

• 1 roast: place roast on rack in a roasting pan.
• 2 rub crushed garlic over roast.
• 3 brush roast with olive oil, sprinkle with herbs.
• 4 cover and refrigerate for at least two hours.
• 5 sprinkle roast with salt and pepper.
• 6 bake at 500º for 15 minutes.
• 7 reduce heat to 325º and bake for an hour longer or until 160º on meat thermometer.
• 8 vegetables: combine all ingredients in a ziplock bag, toss well.
• 9 place vegetables around lamb after you have reduced the heat to 325º.
• 10 bake until roast is done.
• 11 serve with the pan juices.