Peanut Butter Pork
Garlic Roasted Lamb

Garlic Roasted Lamb
Ingredients
- 1 kg Leg of Lamb
- Salt & Pepper
- 8 Garlic cloves halved
- 10 ml Dried Rosemary
- 30 ml Olive Oil
- 480 g Sweet Potatoes peeled and cut into 1 inch cubes
- 600 g Parsnips cut into 1 inch pieces
Instructions
- Preheat the oven to 160°C (325°F; Gas Mark 3). With a sharp knife, trim all the fat and any cartilage from the lamb. Season the meat with salt and pepper. With a small knife, make slits about 1 inch deep all over the leg of Lamb.
- Using most of the garlic and all the rosemary, push a garlic or a few rosemary, push a garlic leaves into each of the slits. In a large roasting pan, combine oil with sweet potatoes, parsnips, and remaining garlic to coat.
- Move the vegetables to the side of the pan and place the lamb in the centre. Roast the lamb and vegetable for 1- 2 hours or until a thermometer inserted into the centre of the meat reads 84°C (160°F – for medium rare).
- Turn the vegetables occasionally so that they cook evenly. Remove pan from oven. Transfer the vegetables to a serving dish and keep them warm.
- Transfer the lamb to a carving platter, cover with foil and let stand for 5 minutes. Slice the roast lamb and serve with the vegetables.