Roasted Leg of Lamb — Garlic Mashed Vegetables

3.3# bone-in leg of lamb

Rosemary Seasoning *

4 sm.-med. red potatoes

4 lg. cloves of garlic

2 med.-lg. carrots

garlic sea salt

black pepper

2-3T butter

¼-⅓c sour cream

Put the lamb in an open baking dish and sprinkle, liberally, with Rosemary Seasoning.  Bake it in a preheated 425° oven for 20 minutes. 

After that time, drop the heat to 350°.  Start cooking the seasoned vegetables and garlic (in a little water) that have been scrubbed, cut into small cubes, covered.  After 20 minutes, add the butter and a little more water if needed, cover and simmer over low-medium heat.  After 40 minutes, check the vegetables to see what they need.  Cover and turn the heat way down.

When the water is absorbed, turn off the heat while the lamb continues to roast at 350°.  At the end, the lamb will have cooked a total of 60 minutes with the vegetables cooking 20-40 minutes, and then removed from the heat, and cover until the lamb is ready.  Mash the vegetables.  Add sour cream at the very end and check the flavor for any adjustments needed.  Make gravy if you want.  This turned out wonderful! . . .Lin