Butterflied Leg of Lamb with Root Vegetables

Name: Butterflied Leg of Lamb with Root Vegetables
Ingredients: leg of lamb, butterflied; 4 cloves garlic; 1 3/4 tsp. salt; 2 tbsp. fresh chopped rosemary; 1/2 c. packed fresh mint leaves; 1 1/2 tbsp. cracked black peppercorns; 1/4 c. plus 3 tablespoons olive oil; 4 medium carrots, peeled and sliced into 2-inch rounds; 4 parsnips, peeled and cut into 2-inch pieces; 24 baby red potatoes, scrubbed; 16 baby turnips, peeled; 1/2 tsp. ground pepper; 1/4 c. (1/2 stick) butter; 1 tbsp. parsley, chopped

www.kellys-expat-shopping.nl

Serve this rosemary-scented leg of lamb for Easter, for Sunday dinner, or for any special family meal. Prepare the lamb 10 to 24 hours before roasting.

Keywords

Butterflied
Leg
of
Lamb
with
Root
Vegetables
British groceries
American groceries
Kellys Expat Shopping
food from home

View full recipe on www.kellys-expat-shopping.nl

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kellys-expat-shopping.nl.

Share this recipe:

Cooking tools: