Leg of Lamb with Rosemary and Roasted Vegetables

This is a classic meal, especially good for family and the holidays. Roasting a leg of lamb is very easy - but use a thermometer to measure the temperature of the roast - it's really the only way to tell when the roast is done. And the last thing you want to do is overcook lamb.

1 6-7 lb leg of lamb, bone-in

3 cloves garlic, sliced into thin spears

5 Yukon Gold potatoes, quartered

2 carrots, sliced

1 large sweet yellow onion, sliced

2 cloves garlic, minced

2 Tbsp olive oil

1/4 tsp crushed red pepper flakes

1 Tbsp rosemary, chopped

Preheat oven to 450F. Pierce the lamb with a small sharp knife tip, at a very shallow angle, and place a spear of garlic into the small cut. Salt and pepper the roast generously. Roast lamb in a large oiled roasting pan for 20 minutes.

Meanwhile ross veggies together with oil in a large bowl.

Remove lamb from oven after 20 minutes and scatter veggies about roast. Season the roast with a bit more rosemary.

Reduce oven to 375 and return roast to oven. Cook another hour or so, or until a thermometer placed in the meaty section (don’t touch bone) reads 130F. Stir veggies once or twice.

Set roast on a cutting board and cover with aluminum foil and allow to sit about 15 minutes. Remove roasted veggies to a serving bowl.

Slice lamb and serve with roasted veggies on the side. Serves 6-8.

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