- prep 20 min cook 110 min
- serves 6
Use fresh rosemary, if possible — 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.
- 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
How to make it 2 hours, 10 minutes
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.
Nutritional Information(per serving)
- Calories: 482
- Fat: 10g
- Saturated Fat: 3g
- Cholesterol: 122mg
- Sodium: 188mg
- Carbs: 55g
- Protein: 43g
- Fiber: 11g