Roasted Lamb with Root Vegetables - Gluten Free Recipes

Ingredients

• 2 Tbsps balsamic vinegar
• 1 dry bay leaf, crushed
• 1 large beet, peeled and cut into thick wedges
• 8 slender carrots, peeled & trimmed
• 37 grams coarse salt
• 1 Tbsp chopped fresh rosemary
• 5 larges garlic cloves, peeled and minced
• 2 Tbsps honey
• 2 kgs leg of lamb (removed from refrigerator and allowed to sit at room temperature 1 hour before preparing)
• 2 Tbsps olive oil
• 16 smalls potatoes, unpeeled
• 1 teaspoon red chile flakes, crushed
• 8 servings salt
• 8 baby turnips, peeled
• 2 teaspoons coarsley ground peppercorns
• 1 yam, peeled and cut into thick wedges