Roasted Leg of Lamb with Fingerling Potatoes, Carrots, and Parsnips and a Mint Sauce on the side
Prep time
Cook time
Total time
Easter is coming around the corner and we always celebrate the day with family, an Easter egg hunt, and a lot of lamb. Before I ever tried to cook lamb, I was “scared” of it because it seemed so exotic. However, this recipe is so simple and easy; anyone can make a delicious roast. You basically just pop the lamb in the oven, let it cook, and you are going to enjoy a heavenly meal. The best part is that the vegetables below the lamb soak up all the juices and flavor and are exquisitely “basted” while they are cooking. You’ll look like the best gourmet chef in town when you make my Roasted Leg of Lamb with Fingerling Potatoes, Carrots, and Parsnips and a Mint Sauce on the side recipe. Happy Easter!
Recipe type: Entree
Cuisine: American
Serves: 12 servings
  • 4.5 pound boneless leg of lamb (ask the butcher to wrap it for you in twine, so it’s already nicely rolled up)
  • 1 ½ pounds of fingerling potatoes
  • 4 carrots
  • 2 parsnips
  • 4 Tablespoons fresh rosemary
  • 3 cloves garlic
  • Zest & Juice from 1 lemon
  • ½ Tablespoon olive oil
  • 1 small bunch of mint
  • Coarse sea salt to taste
  1. Preheat the oven to 400° Bake. Peel the carrots and parsnips. Chop the carrots, parsnips, and potatoes into big chunks. Place them in the bottom of a roasting pan.
  2. Finely chop the rosemary. Grate the lemon zest. Press 2 cloves of garlic. Mix the rosemary, lemon zest, and garlic together.
  3. Drizzle the olive oil over the vegetables in the roasting pan. Add half of the rosemary/garlic mixture to the vegetables and toss them to evenly coat.
  4. Place a rack over the vegetables. Add the lamb on top of the rack and rub the lamb with sea salt. Next rub the lamb with the remaining half of the rosemary/garlic mixture. Place in the oven and cook for 75 minutes (1 hour and 15 minutes). By placing the lamb on a rack over the vegetables, the vegetables will soak up the juices from the lamb to get extra love and flavor.
  5. While the lamb is roasting, make the mint sauce. In a food processor, combine the mint, 1 garlic clove, juice from the lemon and salt to taste. Puree.
  6. This is your mint sauce to dip the lamb into.
  7. When the lamb is ready, remove from the oven and cover with tin foil. Let the lamb rest for 15 more minutes.
  8. Uncover the lamb. Slice it up.
  9. Serve the lamb with the potatoes, carrots, parsnips, and mint sauce on the side. Enjoy!
Nutrition Information
Serving size: 6 oz of lamb + ½ cup vegetables Calories: 537.3 Fat: 29.0 Saturated fat: 11.9 Carbohydrates: 21.6 Sugar: 3.9 Sodium: 147.9 Fiber: 4.2 Protein: 45.6 Cholesterol: 158.2
Recipe by Sarah Koszyk at