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Roast Leg of Lamb with Roasted Root Vegetables

Roast Leg of Lamb

Serves 6-8


  • 1 7-pound leg of lamb with bone
  • 2 tablespoons olive oil
  • 6 cloves garlic, minced
  • 3 tablespoons fresh rosemary, chopped
  • 1 tablespoon coarse sea salt
  • 1 tablespoon black pepper


Lamb: Preheat oven to 400°F. Score the lamb with a sharp knife with marks about 1 inch apart and about ¼ inch deep. In a small bowl combine the olive oil, garlic and rosemary. Use your hands to rub the mix evenly over the surface of the meat. Season with salt and pepper, place in a roasting pan, and roast in the oven for 30 minutes. Reduce temperature to 275°F and cook for about an hour. Insert a meat thermometer into the thickest part of the leg to check for doneness. For rare, pull the lamb out of the oven at 125°F; for medium, remove at 145°F. Let the lamb rest 20 to 30 minutes before carving.

Roasted Root Vegetables

Serves 6-8


  1. 4 large rainbow carrots, peeled
  2. 4 large parsnips, peeled
  3. 1 large rutabaga, peeled
  4. 2 tablespoons olive oil
  5. Salt and pepper


Vegetables: Cut the vegetables into 1-inch pieces and place in a medium-size bowl. Add the olive oil, season with salt and pepper, and toss vegetables to evenly coat. Place vegetables in a shallow roasting pan and roast in the oven at 350°F for about 20 minutes or until fork-tender. Serve immediately.

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