Roast Leg of Lamb With Potatoes and Rutabaga
Yield: Makes 6 servings.
Allow 1 pound per serving and add a little extra cooking time if the roast is boneless.
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- 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