Slow Roasted Leg of Lamb

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.

4 Comments Add yours

  1. Marysol says:

    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!

  2. Big Dude says:

    I finally have some time to catch up on my reading. This looks delicious and I only wish my Bev were a lamb fan.

  3. shambo says:

    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.

  4. Kathy Walker says:

    This looks delicious…sadly, Terry is not a fan of lamb… 😦

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