Herbed SlowRoasted Icelandic Lamb with Root Vegetables

Instructions

1. 1

   Preheat your oven to 275°F (135°C).

2. 2

   In a small bowl, mix together minced garlic, chopped rosemary, chopped thyme, salt, black pepper, and olive oil to form a paste.

3. 3

   Place the leg of Icelandic lamb in a roasting pan and generously coat it with the herb paste. Massage the paste into the lamb to ensure even distribution of flavor.

4. 4

   Arrange the chopped carrots, parsnips, potatoes, and onion around the lamb in the roasting pan.

5. 5

   Cover the roasting pan tightly with aluminum foil or a lid, and place it in the preheated oven.

6. 6

   Slow roast the lamb for approximately 4-5 hours, or until it reaches an internal temperature of 145°F (63°C) for medium-rare doneness. You can adjust the cooking time according to your preferred level of doneness.

7. 7

   Once the lamb is cooked to your liking, remove it from the oven and let it rest for about 15 minutes before carving.

8. 8

   Serve the tender slow-roasted Icelandic lamb slices with the roasted root vegetables and pan juices.