There’s something magical about the slow roast of a well-seasoned leg of lamb. It’s a dish that feeds not just the body, but the soul—rich, fragrant, and absolutely satisfying. The aromas wafting through the kitchen as the lamb cooks create an inviting atmosphere, one that draws everyone together in eager anticipation. Whether you’re cooking for a family gathering, a sacred sabbat meal, or simply craving something cozy and nourishing, this herbed leg of lamb with roasted veggies is a perfect fit. Paired with seasonal vegetables, each bite is a harmonious blend of flavors and textures, elevating the dining experience to something truly special. The tenderness of the lamb, infused with fresh herbs and spices, envelops your taste buds in comfort, making every meal an occasion to remember.

Let’s walk through a rustic yet elegant dish featuring garlic, rubbed sage, basil, rosemary (fresh and dried), thyme, and a savory butter-chicken broth sauce—plus sweet sautéed red onions to really bring it home. This dish combines the bold, aromatic flavors of the herbs with the rich depth of the broth, creating a harmonious blend that tantalizes the palate. As the garlic sautés to golden perfection, it releases an irresistible fragrance, while the red onions soften and caramelize, adding a delightful sweetness that contrasts beautifully with the savory elements. The fresh herbs provide a vibrant touch, enhancing the overall presentation and making this dish a feast for both the eyes and the taste buds. Serve it over a bed of creamy mashed potatoes or fluffy rice, allowing the flavors to meld beautifully, creating a comforting meal that will linger in your memory long after the last bite.

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Prep Time: 30–40 minutes
Cook Time: 2.5–3.5 hours
Serves: 6–8 people

🌿 Ingredients:

For the lamb:

• 1 leg of lamb (bone-in or boneless, 4–6 lbs)
• Salt & black pepper
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tsp rubbed sage
• 1 tsp dried basil
• 1 tsp dried rosemary
• 2–3 sprigs fresh rosemary
• 1 tsp dried thyme (or 2 sprigs fresh thyme)

Veggies:

• 3–4 white jumbo potatoes, chopped into chunks
• 5–6 red potatoes, halved
• 1 cup baby carrots
• 1 cup whole radishes, trimmed
• 1 ½ cups mini tomatoes (keep whole—they’ll burst beautifully)
• 1 medium red onion, thinly sliced
• 1 tbsp olive oil or butter (for sautéing red onion)

For the broth sauce:

• 2 cups low-sodium chicken broth
• 4 tbsp unsalted butter
• 1 tbsp flour (optional, for thickening)
• Salt, pepper, and a sprig of rosemary

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🔥 Step 1: Sear the Lamb

Let’s build flavor from the start.

1. Bring your lamb to room temperature (about 30–45 minutes). Pat dry, then season all over with salt, pepper, minced garlic, rubbed sage, basil, dried rosemary, and thyme.
2. Heat olive oil in a heavy cast-iron skillet or Dutch oven over medium-high heat.
3. Sear the lamb on all sides (3–4 minutes per side) until golden-brown and aromatic.

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🧅 Step 2: Sauté the Red Onion

Before assembling everything in the roasting pan, let’s enhance that onion sweetness.

1. In a small skillet, heat 1 tbsp olive oil or butter over medium heat.
2. Add the sliced red onion and cook until soft and just caramelized—about 5–7 minutes.
3. Set aside and stir into the rest of the veggie mixture in the next step.

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🥕 Step 3: Prep the Veggies

While your lamb sears, toss your potatoes, baby carrots, radishes, mini tomatoes, and sautéed red onions in olive oil, salt, pepper, and a light sprinkle of dried rosemary and thyme.

Spread evenly in a large roasting dish or Dutch oven. Nestle the seared lamb on top, and lay fresh rosemary sprigs over the meat.

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🍗 Step 4: Add the Broth & Butter

1. Pour chicken broth over the vegetables and lamb to keep everything juicy and flavorful.
2. Dot the butter throughout the pan, making sure some lands near both veggies and meat.

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🔥 Step 5: Roast Low & Slow

• Preheat oven to 325°F (163°C).
• Cover with foil or a lid and roast for 2.5 to 3 hours, basting occasionally with the pan juices.
• For extra crisp and color, remove the lid in the last 30–40 minutes and raise the temp to 375°F (190°C).
• The lamb is ready when the internal temp hits 145°F (63°C) for medium-rare or 160°F (71°C) for medium.

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🧈 Step 6: Make the Sauce (Optional but heavenly)

Once the lamb is finished, remove it and the veggies to rest on a serving platter.

1. Pour the pan juices into a small saucepan.
2. Simmer over low heat. For a thicker sauce, whisk 1 tbsp flour with a bit of water and stir into the broth.
3. Finish with another pat of butter and a pinch more herbs, if desired. Adjust salt to taste.

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🍽️ Time to Feast

Slice the lamb against the grain and plate with the roasted veggie medley. Drizzle the herbed butter broth over everything, or serve on the side.

Pair with a crusty sourdough, a lemony arugula salad, or a bold glass of red wine.

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This is the kind of meal that doesn’t just fill your belly—it fills the room with laughter, warmth, and the healing comfort of food made with love and intention.

Much love and many blessings,
Mrs. B