I still had one leg of lamb left from the whole lamb bought earlier this year.
Rubbed it with garlic, rosemary, salt and pepper and
slow roasted it (covered) until it was fork tender.
Added potatoes and rutabaga to the pan for the last 30 minutes.
Sliced
and
Served.
thibeaultstable.com 
Ann, this dish would convert people who think they don't like lamb. The rutabaga also look delicious, almost glass-like in appearance; I've haven't had rutabagas in a while, and it's easy to see why I'm suddenly craving it.Hope you and Moe had a wonderful Thanksgiving!
I finally have some time to catch up on my reading. This looks delicious and I only wish my Bev were a lamb fan.
Ann, that's the kind of leg of lamb I grew up with. No one in my family prepared rare lamb. It was always fully cooked, tender, and delicious. And always served with roasted potatoes. A Greek classic.
This looks delicious…sadly, Terry is not a fan of lamb… 😦