This recipe combines the tender flavors of spring lamb with a vibrant mix of seasonal vegetables, all infused with a delightful herb crust.


For the Lamb:

  • 2-2 ½ lb bone-in leg of lamb, trimmed
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • ½ teaspoon dried oregano
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Vegetables:

  • 1 bunch asparagus, trimmed
  • 1 bunch carrots, peeled and cut into thick rounds
  • 1 bunch baby potatoes, halved or quartered
  • 1 fennel bulb, trimmed and quartered
  • 1 cup cherry tomatoes
  • 2 tablespoons olive oil
  • ½ teaspoon dried thyme
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper


  • Kitchen twine (optional)
  • Fresh herbs for garnish (optional)


  1. Preheat oven to 425°F (220°C).
  2. Prepare the Lamb: In a small bowl, combine olive oil, rosemary, thyme, oregano, garlic powder, salt, and pepper. Rub the herb mixture generously all over the lamb leg.
  3. Tie the Lamb (Optional): Using kitchen twine, loosely tie the lamb legs at intervals to help maintain a good shape during roasting.
  4. Prepare the Vegetables: In a separate bowl, toss together asparagus, carrots, potatoes, fennel, cherry tomatoes, olive oil, thyme, salt, and pepper.
  5. Assemble the Roasting Pan: Spread the vegetables on a large roasting pan. Place the lamb leg on top of the vegetables.
  6. Roast: Roast for 1 hour and 15 minutes, or until the internal temperature of the lamb reaches 130°F (54°C) for medium-rare (or your desired doneness). Baste the lamb and vegetables with pan drippings occasionally throughout roasting.
  7. Tent and Rest: Tent the roasting pan loosely with aluminum foil and continue roasting for another 15-20 minutes, or until the vegetables are tender and the lamb reaches an internal temperature of 145°F (63°C) for medium-rare.
  8. Rest and Serve: Remove the lamb from the oven and let it rest for at least 10 minutes before carving. This allows the juices to redistribute throughout the meat.
  9. Garnish (Optional): Garnish with fresh herbs like thyme, rosemary, or mint for an extra touch of spring.


  • For a more flavorful lamb, marinate it in the herb mixture for at least 30 minutes or up to overnight before roasting.
  • If your vegetables start to brown too quickly, move them to the cooler areas of the pan or cover them with foil for a short time.
  • The leftover pan drippings can be used to make a delicious pan sauce. Simply remove the vegetables and lamb from the pan, place the pan over medium heat on the stovetop, whisk in some flour to create a roux, and gradually whisk in broth or red wine until desired consistency is reached. Season with salt and pepper to taste.
  • You can substitute different spring vegetables based on what’s available, such as sugar snap peas, green beans, or radishes.

Enjoy this delightful Spring Herb Roasted Lamb with Spring Vegetables!