Garlic-Roasted Lamb

Name: Garlic-Roasted Lamb
Ingredients: 3 pounds leg of lamb about 1 shank half leg; 18 teaspoon salt and black pepper; 8 cloves garlic sliced in half lengthwise; 2 large rosemary sprigs fresh or 2 teaspoons dried; 2 teaspoons olive oil or canola oil; 4 large sweet potatoes, or yams peeled and cut into 1-inch cubes; 6 each parsnips cut into 1-inch pieces

7 ingredients

13 steps

Ingredients

3 pounds leg of lamb about 1 shank half leg
18 teaspoon salt and black pepper
8 cloves garlic sliced in half lengthwise
2 large rosemary sprigs fresh or 2 teaspoons dried
2 teaspoons olive oil or canola oil
4 large sweet potatoes, or yams peeled and cut into 1-inch cubes
6 each parsnips cut into 1-inch pieces

Directions

1

Preheat the oven to 325F.
2

With a sharp knife, trim all the fat and any cartilage from the lamb.
3

Season the meat with salt and pepper.
4

With a small knife, make slits about 1 inch deep all over the leg of lamb.
5

Using most of the garlic and all the rosemary, push a garlic half or a few rosemary leaves into each of the slits.
6

Step 3: In a large roasting pan, combine oil with sweet potatoes, parsnips, and remaining garlic to coat well.
7

Move the vegetables to the side of the pan and place the lamb in the center.
8

Roast the lamb and vegetables 1 1/2 to 2 hours or until a thermometer inserted into the center of the meat reads 160F (for medium).
9

Turn the vegetables occasionally so that they cook evenly.
10

Remove pan from the oven.
11

With a slotted spoon, transfer the vegetables to a serving dish and keep them warm.
12

Transfer the lamb to a carving platter, cover with foil, and let stand for 5 minutes.
13

Slice the roast lamb and serve with the vegetables.