Roast Leg of Lamb with Spring Vegetables
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Yield: 1 Servings Ready in 1 hours
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|1/2 cFresh minced parsley|
|1 1/4 tsDivided salt|
|1/2 tsCrumbled sage leaves|
|1 6-8 lb boned and flattened|
|1 Minced clove garlic|
|1 tsCrushed rosemary leave|
|1/2 cDivided olive oil|
|6 6-8 whole heads garlic|
|1/4 tsFresh ground pepper|
Roast Leg of Lamb with Spring Vegetables Preparation
Preheat oven to 400 degrees. Combine parsley, garlic, sage, rosemary, 1 teaspoon of the salt, and pepper. Spread lamb flat and rub with 1 teaspoon of the olive oil. Sprinkle with herb mixture and roll lamb up, tucking ends in. Tie in even roll with kitchen cord. Rub outside of lamb with 1 tablespoon oil, sprinkle with remaining salt. Place on rack in open, shallow roasting pan, fat side up, and roast 1 1/2 hours for rare or 2 hours for medium. During last 45 minutes to an hour, pour remaining oil into roaster, all around roast. Surround roast with choice of vegetables, covering each one with oil. Roast until vegetables are tender and lamb is done.
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