Thyme Roast Lamb with Caramelized Vegetables
Ingredients
- 4 garlic cloves
- 1 1/2 tablespoons chopped thyme, plus 5 thyme sprigs
- 1/2 tablespoon dried lavender or herbes de Provence
- 8 juniper berries
- 2 tablespoons honey
- 1/2 cup canola oil
- Five 3-inch strips of lemon zest
- 3 bay leaves
- One 5-pound bone-in leg of lamb, excess fat trimmed
- 2 medium yellow onions, cut into wedges
- 2 medium parsnips, peeled and cut into 2-inch pieces
- 3 medium carrots, peeled and cut into 2-inch pieces
- 4 tablespoons unsalted butter, melted
- Sea salt
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