garlic encrusted leg of lamb with sweet potatoes
Roasting the leg of lamb over the sweet potatoes makes for a fancy one pan dinner perfect for a party or any easter table.
Ingredients
1/4 cup olive oil
4 cloves garlic
10 sprigs parsley
2 tbsp salt
1 tbsp brown sugar
1/4 cup dijon mustard
1 4 lb leg of lamb
4 lbs sweet potatoes
1 cup dry red wine
Method
- In a food processor blend the olive oil, garlic, parsley, salt, sugar, and mustard into a coarse paste
- Rub the paste all over the leg of lamb and let rest 30 minutes or overnight
- Heat oven to 350F
- Cut the sweet potatoes into large wedges and toss with a glug of olive oil and pinch of salt and lay in the bottom of a roasting pan
- Nestle the lamb into the center of the roasting pan over top of the potatoes
- Pour the red wine into the roasting pan and then place into the oven
- Roast the lamb until an internal temperature reaches 135F about 60-90 minutes
- Remove from the oven and let rest 25 minutes
- Remove the netting from the lamb and slice
- Serve with the sweet potatoes from under the lamb and a big green salad
