Slow-Roasted Garlic and Thyme Leg of Lamb with Parsnips

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Slow-Roasted Garlic and Thyme Leg of Lamb with Parsnips
Slow-Roasted Garlic and Thyme Leg of Lamb with Parsnips

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Cooking low and slow yields an even, tender piece of meat. In this recipe, it is cooked atop pieces of onion for flavor and aromatics.

Excerpted from Sheet Pan Paleo (Ulysses Press, 2016) by Pamela Ellgen.

Ready in
3 h, 10 m
6
Servings
888
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 yellow onion, cut into 1⁄2-inch-thick slices
  • 1 bone-in leg of lamb (about 6 pounds)
  • 3 Tablespoons olive oil, divided
  • 2 Tablespoons fresh thyme
  • 2 Tablespoons minced garlic
  • Zest of 1 lemon
  • Sea salt, to taste
  • Freshly ground pepper, to taste
  • 4 parsnips, peeled

Directions

Preheat the oven to 325 degrees F. Line a sheet pan with parchment paper.

Scatter the onion slices across the sheet pan, breaking them up to separate the rings from one another. Toss with 1 tablespoon of the oil to coat.

Rub the lamb leg with 1 tablespoon of the oil and then coat with the thyme, garlic, and lemon zest. Season generously with salt and pepper.

Place the meat atop the onion slices. Bake uncovered for 21⁄2 to 3 hours.

Cut the parsnips into 1⁄2-inch-thick spears. Toss with the remaining tablespoon of oil. Season generously with salt and pepper. In the final hour of cooking, place the parsnips atop the onion slices and return the pan to the oven.

Use an instant-read thermometer to gauge doneness on the meat: 125 degrees to 130 degrees F indicates medium rare, and 130 degrees to 135 degrees F indicates medium. Serve the lamb with the parsnips. 

Roasted Garlic Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Roasted Garlic Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Nutritional Facts

Total Fat
58g
90%
Sugar
5g
N/A
Saturated Fat
23g
100%
Cholesterol
241mg
80%
Protein
67g
100%
Carbs
21g
7%
Vitamin A
7µg
1%
Vitamin B12
9µg
100%
Vitamin B6
0.7mg
34.6%
Vitamin C
27mg
44%
Vitamin E
2mg
12%
Vitamin K
27µg
34%
Calcium
91mg
9%
Fiber
6g
23%
Folate (food)
137µg
N/A
Folate equivalent (total)
137µg
34%
Iron
7mg
41%
Magnesium
121mg
30%
Monounsaturated
26g
N/A
Niacin (B3)
23mg
100%
Phosphorus
699mg
100%
Polyunsaturated
5g
N/A
Potassium
1339mg
38%
Riboflavin (B2)
0.9mg
54.1%
Sodium
1364mg
57%
Thiamin (B1)
0.6mg
37.5%
Zinc
13mg
85%

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