Roasted Lamb Feast For A (Sun) King
1-3 pound shank leg of lamb
2 teaspoons olive or canola oil
1/8 teaspoon each, salt and pepper
4 large sweet potatoes, peeled, cubed
8 cloves garlic
6 parsnips, cut into 1" pieces
2 large sprigs fresh rosemary
1 lemon, sliced
With a sharp knife, trim all fat and cartilage from the lamb.
Season with the salt and pepper. Make 1" deep slits all over the leg of lamb.
Use most of the garlic and all of the rosemary by pushing 1/2 garlic cloves and a few rosemary leaves into each slit.
In a large roasting pan, combine oil with the sweet potatoes, the parsnips (turnips may be substituted), and the rest of the garlic.
Move the vegetables to the side of the pan, and place the leg of lamb in the center. Move the vegetables around the lamb, surrounding it.
Roast the lamb and vegetables for 1 1/2 to 2 hours.
Turn the vegetables occasionally so that they cook evenly.
Remove from the oven, and with a slotted spoon, transfer the vegetables to a serving dish.
Keep warm.
Place the lamb on a carving platter and cover with foil.
Allow to stand for 5-10 minutes.
Slice the roasted lamb and serve with warm vegetables.
Makes 6 servings.
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