Garlic-Roasted Lamb

1. 1

   Preheat the oven to 325F.

2. 2

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

3. 3

   Season the meat with salt and pepper.

4. 4

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

5. 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. 6

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

7. 7

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

8. 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. 9

   Turn the vegetables occasionally so that they cook evenly.

10. 10

    Remove pan from the oven.

11. 11

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

12. 12

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

13. 13

    Slice the roast lamb and serve with the vegetables.

No additional tips available.