Garlic lamb with roasted parsnips and sweet potatoes
Wednesday, 16 May 2007
Lamb should be enjoyed all year round, not just at easter. Follow our guide to a perfect alternative to the sunday roast! Serves 4
Ingredients
• 1 joint of lamb (leg or shoulder)
• 12 garlic cloves
• 2 large sprigs of fresh rosemary
• 4 large sweet potatoes, peeled and cut into 1-inch cubes
• 6 parsnips, cut into 1-inch pieces
• 1 small red onion, chopped (optional)
• 2 tsp olive oil
• Salt
• Pepper
Method
Preheat the oven to 325F/170C Gas Mark 3. Trim all the fat and any cartilage from your lamb joint.
With a small knife make 15-20 1-inch deep slits all over the joint, and push most of your garlic cloves and some rosemary leaves, into the slits.
Season the meat with salt and pepper. In a large roasting dish, mix the olive oil with your diced sweet potatoes, parsnips, red onion and any remaining garlic cloves.
Move the vegetables to the side of the dish and place the lamb joint in the centre of the dish.
Roast the lamb and vegetables for 25 minutes plus 25 minutes per lb (450g) of lamb, turning the vegetables every so often.
Once cooked, transfer the lamb to a carving platter and cover with foil to stand for 5 minutes before serving with the vegetables.
Twist: If you don't want garlic breath - substitute the cloves of garlic with some mint leaves!
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