• 1 Leg of Lamb (5–7 pounds), boneless and butterflied: This is the star of the show! Opt for a boneless leg of lamb for ease of butterflying and even cooking. If you purchase bone-in, you can butterfly it yourself (instructions below!) or ask your butcher to do it for you.
• 1/2 cup Olive Oil: Extra virgin olive oil is best for both flavor and health benefits. It helps the marinade penetrate the lamb and adds richness to the overall dish.
• 1/4 cup Fresh Lemon Juice: The acidity of lemon juice tenderizes the lamb and brightens the flavors of the marinade. Freshly squeezed is always preferred for the best taste.
• 6 cloves Garlic, minced: Garlic is a flavor powerhouse! Freshly minced garlic provides a pungent, aromatic base for the marinade.
• 2 tablespoons Fresh Rosemary, chopped: Rosemary’s piney, robust flavor is a classic pairing with lamb. Fresh rosemary is essential for that authentic Mediterranean taste.
• 2 tablespoons Fresh Thyme, chopped: Thyme adds an earthy, slightly lemony note that complements the rosemary and lamb beautifully. Fresh thyme is preferred, but dried can be substituted in a smaller quantity (about 2 teaspoons).
• 1 tablespoon Dijon Mustard: Dijon mustard adds a subtle tang and depth of flavor to the marinade, helping to emulsify it and coat the lamb evenly.
• 1 teaspoon Dried Oregano: Oregano brings a slightly peppery, warm flavor that enhances the Mediterranean profile of the dish.
• 1 teaspoon Salt: Kosher salt or sea salt is recommended. Salt is crucial for seasoning the lamb and drawing out its natural flavors.
• 1/2 teaspoon Black Pepper, freshly ground: Freshly ground black pepper provides a bolder, more aromatic pepper flavor compared to pre-ground pepper.

For the Root Vegetables:

• 1 pound Carrots, peeled and cut into 1-inch pieces: Carrots provide sweetness and vibrant color to the dish. Choose firm carrots for roasting.
• 1 pound Potatoes (such as Yukon Gold or Russet), cut into 1-inch pieces: Potatoes add heartiness and absorb the delicious lamb drippings during roasting. Yukon Golds offer a creamy texture, while Russets become fluffy.
• 1 pound Sweet Potatoes, peeled and cut into 1-inch pieces: Sweet potatoes bring sweetness and a different texture to the mix, complementing the other root vegetables.
• 1 pound Parsnips, peeled and cut into 1-inch pieces: Parsnips offer a unique sweet and slightly spicy flavor that pairs wonderfully with lamb and other root vegetables.
• 1 Red Onion, cut into wedges: Red onion adds a pungent, slightly sweet flavor that mellows as it roasts.
• 2 tablespoons Olive Oil: Olive oil helps the vegetables roast and caramelize beautifully, preventing them from drying out.
• 1 teaspoon Salt: Salt enhances the flavor of the vegetables.
• 1/2 teaspoon Black Pepper, freshly ground: Freshly ground black pepper adds a touch of spice to the vegetables.
• Optional: 2-3 sprigs Fresh Rosemary and Thyme: Adding extra sprigs of rosemary and thyme to the vegetables during roasting intensifies the herby aroma and flavor.