Honey Balsamic Roasted Lamb with Root Vegetables

Allow the leg of lamb to come to room temperature before cooking, allowing it to relax and become more receptive to heat.

First, preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Position the oven rack in the lower third of the oven to ensure even cooking.

Next, combine 1/2 cup olive oil, vinegar, honey, garlic, rosemary, black pepper, red pepper flakes, and bay leaf in a small bowl and whisk until the ingredients are fully incorporated. Apply this marinade to the lamb, followed by a generous sprinkling of 2 tablespoons coarse salt. Set the lamb aside for further preparation.

In a separate bowl, toss together 2 tablespoons olive oil and a pinch of salt until the vegetables are evenly coated. Place carrots, turnips, potatoes, beet, and yam in a large roasting pan to create a colorful medley. Place the lamb on top of the vegetables.

Roast the lamb in the preheated oven for 20 minutes, then reduce the temperature to 325 degrees Fahrenheit (165 degrees Celsius) and continue cooking until it reaches your desired level of doneness, approximately 90 minutes more for medium-rare. Use an instant-read thermometer to check the internal temperature of the lamb, aiming for 130 degrees Fahrenheit (54 degrees Celsius).

Once cooked to perfection, transfer the lamb to a cutting board and loosely cover it with aluminum foil for 30 minutes before carving. Meanwhile, place the vegetables on a serving platter and cover them with aluminum foil to keep them warm until it's time to serve.