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Categories:Viewed: 26 - Published at: 9 years ago
Ingredients
- 1 None leg of lamb on the bone (about 3 1/2 lbs)
- 6 cloves garlic, cut into slivers, plus 4 whole cloves
- 6 sprigs fresh rosemary, leaves picked
- None None Olive oil
- 1 1/4 cups white wine
- 10 small potatoes, scrubbed
- 1 bunch carrots, scrubbed
- 1 bunch baby beets, peeled
- 1 small acorn squash, quartered and seeded
Method
- Preheat the oven to 350°F. Place lamb in roasting pan. Make lots of small slits in lamb with small sharp knife. Push garlic and rosemary into slits. Rub oil all over lamb and season with salt and pepper. Pour wine into pan. Let stand at room temperature for 20 mins. Cover with foil.
- Roast for 50 to 60 mins. Toss vegetables and whole garlic cloves in a little oil. Remove foil, add potatoes and garlic to pan and return to oven. After 15 mins, add carrots, beets and squash and continue to roast for a further 45 mins.
- Remove from oven. Cover loosely with foil and let stand for 20 to 30 mins.
- Carve lamb and serve with vegetables and pan juices.
