Name: Leg of Lamb with Shaved Fall Vegetables
Total time: 1 d 3 h 45 min
Yield: Serves 16 (serving size: about 3 ounces lamb, 1/3 cup vegetables, 2 teaspoons herb mixture, and 1 tablespoon jus)
Ingredients: 3 tablespoons garlic powder; 2 tablespoons black pepper; 2 tablespoons cumin seeds, toasted; 1 tablespoon coriander seeds, toasted; 1 tablespoon sweet paprika; 1 tablespoon ground cinnamon; 2 tablespoons harissa or hot chile sauce; 2 teaspoons fennel seeds, toasted; 2 teaspoons kosher salt, divided; 1 (5-pound) boneless leg of lamb, trimmed; 4 cups water; ½ cup finely diced sweet onion; ½ cup chopped fresh mint leaves; 3 tablespoons extra-virgin olive oil; 2 tablespoons red wine vinegar; 2 teaspoons minced fresh garlic; ½ teaspoon freshly ground black pepper; 2 cups shaved peeled parsnips; 2 cups shaved peeled carrots; 2 cups shaved peeled butternut squash; 1 cup shaved peeled turnips; 2 tablespoons extra-virgin olive oil; 2 tablespoons fresh lemon juice

Combine first 8 ingredients in a medium bowl. Add 1 teaspoon salt to spice mixture. Rub spice mixture evenly over lamb. Reroll roast; secure at 1-inch intervals with twine. Wrap in plastic wrap; refrigerate 6 to 24 hours.

Preheat oven to 375°.

Remove lamb from refrigerator; let stand at room temperature 30 minutes. Place lamb on a wire rack; place rack in a roasting pan. Pour 4 cups water into pan. Roast lamb at 375° for 1 hour and 45 minutes or until thermometer registers 130°. Remove from oven. Let stand at room temperature 20 minutes; cut across grain into thin slices.

Place drippings from pan in a small saucepan over high heat; bring to a boil. Cook until reduced to 1 cup.

Combine onion and next 5 ingredients (through 1/2 teaspoon pepper) in a small bowl. Stir in 1/2 teaspoon salt.

Combine remaining salt, parsnips, and remaining ingredients in a bowl; toss to coat. Serve with lamb. Top lamb with herb mixture; drizzle with jus.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov

Source

Campo, Reno, Nevada

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Leg of Lamb with Shaved Fall Vegetables

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Leg of Lamb with Shaved Fall Vegetables

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Leg of Lamb with Shaved Fall Vegetables

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Recipe Summary

Ingredients

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