5-6 pound bone-in leg of lamb
1 tablespoon fresh rosemary, finely chopped
5 cloves garlic, minced
1 1/2 teaspoon kosher salt
1 1/2 teaspoon freshly ground black pepper
3 tablespoon olive oil
4 large russet potatoes (or golden sweet potatoes), peeled and cubed
3 large carrots, peeled and cut into 3/4″ pieces
3 large parsnips, peeled and cut into 3/4″ pieces
1 1/2 cups broth or water
1 tablespoon all-purpose flour
2 tablespoons of water
1). Preheat oven to 425 degrees F. Let leg of lamb come to room temperature in a large roasting pan.
2). Mix rosemary, garlic, salt, pepper, and olive oil in the bottom of a large bowl. Reserving half the mixture in the bowl, use half of the mixture to rub well all over the leg of lamb while it comes to room temperature.
3). Add potatoes, carrots, and parsnips to the mixture remaining in the large bowl, and toss well to coat. Pour vegetables around leg of lamb in roasting pan.
4). Place pan in oven and roast for 30 minutes. Turn heat down to 350 degrees Fahrenheit, and continue to roast. After 1 hour start checking the internal temperature of the roast, every 15 minutes, by inserting a meat thermometer into thickest part (but not touching the bone). When meat reaches 130 -135 degrees it should be a perfect medium rare. Remove from oven, and allow it to rest, tented with foil to preserve heat, for 15 -20 minutes before carving.
5). Transfer vegetables to a casserole dish and return to oven. Meanwhile, add 1 1/2 cups of broth or water to the roasting pan, place over stove top burner on medium-high, and deglaze the pan by scraping up any meat drippings and brown bits off the bottom and sides of the pan, bringing liquid to a boil, stirring frequently for 5 minutes or until liquid reduces to about 1 cup.
6). Mix flour and 2 tablespoons of water into a smooth paste in a small bowl. Reduce heat to medium-low under roasting pan. Gradually add flour paste to the pan liquid, stirring constantly, and cook until gravy is thickened as desired. If lumps have formed, strain though a sieve before serving.
7). Carve meat as desired, and serve with vegetables and gravy.
Serving Suggestions: Traditionally one would make mint sauce (which is nothing more than ½ cup English malt vinegar mixed with ½ cup finely chopped fresh mint leaves and 1 Tablespoon white or brown sugar brought to a boil then cooled to room temperature), but I took the easy option here and used mint jelly. We tend to prefer the higher fiber option of golden sweet potatoes, but roasted exactly as you would regular potatoes. Here we’ve also served roasted beets, steamed spinach, cauliflower and celeriac puree, and roasted carrots (I happen to love roasted parsnips too, but didn’t have any on hand).