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Garlic-Roasted Lamb

Use fresh rosemary, if possible (many
supermarkets carry it). The flavor it
imparts to the lamb will be far superior to
that of dried. If you like, white potatoes
may be substituted for the sweet
potatoes, and turnips for the parsnips.
You can also flavor lamb by covering it
with lemon slices before roasting.


List of Ingredients




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

Recipe



Preheat the oven to 325°F. With a sharp
knife, trim all the fat and any cartilage
from the lamb. Season the meat with salt
and pepper.


With a small knife, make slits about 1 inch
deep all over the leg of lamb. Using most
of the garlic and all the rosemary, push a
garlic half or a few rosemary leaves into
each of the slits.


In a large roasting pan, combine oil with
sweet potatoes, parsnips, and remaining
garlic to coat well. Move the vegetables
to the side of the pan and place the lamb
in the center.


Roast the lamb and vegetables 1 1/2 to 2
hours or until a thermometer inserted into
the center of the meat reads 160°F (for
medium). Turn the vegetables
occasionally so that they cook evenly.


Remove pan from the oven. With a
slotted spoon, transfer the vegetables to
a serving dish and keep them warm.
Transfer the lamb to a carving platter,
cover with foil, and let stand for 5
minutes. Slice the roast lamb and serve
with the vegetables.