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.
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