Return to Content

Roast Leg of Lamb With Potatoes and Rutabaga

by

Yield: Makes 6 servings.

Allow 1 pound per serving and add a little extra cooking time if the roast is boneless.

Ingredients:

  • 1 leg of lamb, bone-in (5 to 6 pounds)
  • 2 or 3 cloves garlic, slivered
  • 1 tablespoon prepared Dijon-style mustard
  • freshly ground black pepper
  • 4 to 6 russet potatoes, peeled and quartered
  • 1 large rutabaga, peeled and cut into wedges

Instructions:

Preheat the oven to 500 F. Make slits in the meat and insert the slivers of garlic. Rub the surface of the lamb with the mustard and season generously with pepper. Place the lamb into a roasting pan and cook for 20 minutes. Reduce the oven temperature to 350 F and remove the pan from the oven. Add the potatoes and rutabaga around the lamb, and coat the vegetables with the pan drippings. Return the pan to the oven and roast for 50 to 70 minutes more (depending on the bone), or until a meat thermometer reads 145 F (medium rare), basting occasionally with the pan juices.
Updated Wednesday, March 25th, 2009
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-nov-gift-sub400x400
80th-anniversart-calendar600x350-order