- (2.5 lbs) Waxy Potatoes, such as "Yukon Gold," cut in half or quartered
- (1 lb) Parsnips, peeled, cut into 1" chunks
- (1 lb) Carrots, peeled, cut into 1" chunks
- (3 cloves) Garlic, peeled and crushed
- (1 small bunch) Rosemary and/or Thyme
- Zest of 1 Lemon
- Leg of Pasture-Raised Lamb
- Sea Salt
- Freshly Ground Black Pepper
- (1 Bulb) Garlic, cut across the middle longitudinally
- (1 bunch) Fresh Mint
- (1 teaspoon) Sugar
- (3 tablespoons) Wine Vinegar
Pre-heat oven to 400F.
Place a large pot of water on to boil.
Place potatoes, parsnips, and carrots in water and reduce to simmer for 10 minutes.
Prepare a roasting tray large enough for vegetables and lamb (use a rack if you have one).
Mix together the crushed garlic and 3/4 of the rosemary and/or thyme with lemon zest and olive oil. Season the Leg of Lamb with salt and pepper; rub the marinade into the lamb.
Drain vegetables and toss with salt, pepper, and some olive oil, and the remainder of the herbs. Tip dressed vegetables into bottom of the roasting pan and add garlic bulb, cut sides down.
Place seasoned lamb in a rack above or nestled into vegetables.
Roast lamb 10-12 minutes per pound, until you reach internal temp of 135 (medium rare) or to 140 (medium). (Most lamb legs require about 1:15 for medium rare, and up to 1:30 for well done.) Turn the vegetables gently with a large spoon once or twice during the roasting period.
Once the internal temp is to your liking, remove lamb from heat, tent with a bit of foil, and let it rest for 15 to 20 minutes.
Once the lamb has rested, slice and serve with vegetables and mint sauce on the side.
Classic Mint Sauce: Mix finely chopped mint in a bowl with sugar, a pinch of salt, vinegar, and one tablespoon hot water.
Spring tip: Substitute a couple handfuls of ramps for the garlic! If you have plenty ramps and love them, remove the other herbs and "ramp it up"!