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.


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


  1. In a food processor blend the olive oil, garlic, parsley, salt, sugar, and mustard into a coarse paste
  2. Rub the paste all over the leg of lamb and let rest 30 minutes or overnight
  3. Heat oven to 350F
  4. 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
  5. Nestle the lamb into the center of the roasting pan over top of the potatoes
  6. Pour the red wine into the roasting pan and then place into the oven
  7. Roast the lamb until an internal temperature reaches 135F about 60-90 minutes
  8. Remove from the oven and let rest 25 minutes
  9. Remove the netting from the lamb and slice
  10. Serve with the sweet potatoes from under the lamb and a big green salad