Food Swings: Rosemary Lamb with Roots
By Jake Mathias
Hello, fellow eaters.
Lately I’ve been craving lamb; probably because I can’t afford it- and I’m one of those people that always wants what I can’t have. But I do love it and I’ve got a great recipe that will make you feel like you’re eating with kings.
You will need:
1 lamb leg (try Sheepy Hollow lamb from The Market on Strongs)
1 lb baby read potatoes, quartered
1 lb carrots, chopped
1 lb parsnips, chopped
1 bulb garlic, separated and peeled
4 sprigs fresh shopped parsley.
Salt and Pepper
1 cup red wine
1 cup water
½ cup olive oil
Preheat oven to 400 degrees.
Using a paring knife, stab holes 1 inch deep into lamb leg. Stuff holes with garlic cloves. Season lamb on all sides with salt, pepper and rosemary.
Toss potatoes, carrots, and parsnips with olive oil, salt and pepper. Place in bottom of roasting pan.
Set lamb on top of vegetables and add wine and water to pan. Place in oven and roast for 1 hour or until internal temperature of lamb reaches 145 degrees.
Remove from oven and allow to rest for 10 minutes before serving. Carve lamb vertically along the bone.
Serve with a cabernet or syrah.
And remember, Live to Eat!