Garlic-Roasted Lamb

Nutritional Information
1 serving:
Calories 482
Saturated Fat 3g
Total Fat 10g
Sodium 188mg
Cholesterol 122mg
Protein 43g
Carbohydrate 55g
Fiber 11g

Introduction:
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.

Serves 6.
Preparation time: 20 minutes.
Cooking time: 1 hour 50 minutes.

Step 1:
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.

Step 2:
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.

Step 3:
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.

Step 4:
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.

Step 5:
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.