For one of the evenings, we decided to share with everyone some of the delicious grass fed lamb that we purchased from Pellegrino Pastures. For this meal, we decided to try another version of a roast leg of lamb. The first recipe was so delicious, we could not imagine creating it another way, but we wanted to give it a try. We had a significantly larger leg of lamb this time, and decided to roast it with a delicious herb rub, surrounded by colorful roasting vegetables.

Ingredients:

• 5-7 pound leg of lamb
• 10 cloves of garlic, minced
• 3 tablespoons rosemary, minced
• 1/4 cup olive oil
• 1 teaspoon sea salt
• 1 teaspoon cracked black pepper

Roasting Vegetables:

• 2 cups parsnips, peeled and chopped
• 2 cups baby carrots
• 1 yellow onion, chopped
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Process:

1. Preheat oven to 325.
2. Rinse leg of lamb under cold water, and pat dry with a paper towel.
3. Place lamb in a large roasting pan.
4. Combine garlic, rosemary, salt, and pepper in a small mixing bowl.
5. Stir olive oil into the herb rub.
6. Rub herb mixture over the entire leg of lamb, distributing evenly.
7. In a large mixing bowl, combine chopped roasting vegetables, olive oil, salt, and pepper.
8. Pour vegetables around the leg of lamb.
9. Roast 25 minutes per pound to yield a medium rare roast.

As always, enjoy!