Roasted Leg of Lamb with Garlic Rosemary Sweet Potatoes

By erinstargirl

This roasted leg of lamb quickly became a family favorite. It's simple and perfect every time!

Ingredients

• Garlic Rosemary Sweet Potatoes:
• 1 entire bulb of organic garlic - leave all but three cloves whole {reserve those for the lamb}
• Organic extra virgin olive oil
• 2 tsp organic dried rosemary {or 2 TB fresh}
• 3.5 lbs organic sweet potatoes, quartered
• Leg of Lamb:
• 1 organic lemon, zested
• 3 reserved cloves of organic garlic, pressed or grated
• 2 tsp organic dried rosemary {or 2 TB fresh}
• Organic extra virgin olive oil
• Leg of lamb {about 4.5 lbs}
• Real salt or Himalayan sea salt
• Optional mint sauce:
• 4 tablespoons organic mint leaves, chopped
• 2 pinches Real salt or Himalayan sea salt
• 1 TB hot water
• 3 TB organic white wine vinegar

Details

Preparation time 30mins
Cooking time 120mins

Preparation

Step 1

Bring leg of lamb to room temperature before roasting.

Preheat oven to 400° F arrange the racks to be on the two lower slots. Line a half sheet pan with parchment paper.

Arrange the sweet potatoes and garlic cloves on the prepared sheet pan. Drizzle with olive oil. Sprinkle with rosemary and season with salt.

In a small bowl combine lemon zest, rosemary, and about 2 TB olive oil.

Season the leg of lamb with salt and massage the lemon rosemary oil mixture all over.

Place the sheet pan on the lowest rack and place the leg of lamb directly on the hot rack above it. This will catch the lamb's glorious juices {aka flavor}.

Roast the lamb and sweet potatoes until the internal temperature is 145° for medium rare {this takes about an hour and a half in our oven}. Rare is 140° and medium is 160°. Using a large sturdy metal spatula, push the lamb onto a large chopping block. Give the sweet potatoes a good stir and turn the oven down to warm. Cover the lamb with parchment paper and kitchen towels and let it rest and allow the juices to redistribute.

Meanwhile, prepare the optional mint sauce. Simply stir the mint leaves, salt, water, and white wine vinegar together in a small bowl.

Slice the Roasted Leg of Lamb and serve with Garlic Rosemary Sweet Potatoes and optional mint sauce. Leftovers are fantastic the next day, too!