Glazed Leg of Lamb with Roasted Root Vegetables

Name: Glazed Leg of Lamb with Roasted Root Vegetables
Yield: Serves 8
Cuisine: Norway
Ingredients: ¼ cup olive oil; 2 tablespoons chopped fresh rosemary; 1 pound onions, quartered; 1 cup lamb, veal, or chicken stock, or more as needed; 1 pound parsnips, peeled and cut into approximately 1½-inch pieces; 1 to 2 pounds russet potatoes, quartered; ¼ cup sweet honey mustard, preferably Swedish (see Mail-Order Sources), or 3 tablespoons Dijon mustard plus 1 tablespoon honey; 1 pound carrots, peeled and cut into approximately 1½-inch pieces; One 6-pound leg of lamb; 1 cup beer (pilsner type), or more as needed; 1 pound rutabaga, peeled and cut into approximately 1½-inch pieces; 2 plump heads garlic, separated into cloves but not peeled; Fine sea salt

Preparation info

Serves
8

Difficulty
Easy

Appears in

Kitchen of Light

By Andreas Viestad

Published 2003

About

THIS IS A SIMPLE RECIPE THAT MAKES THE MOST OF THE WONDERFUL TASTE OF LAMB. THE BEST THING IS TO USE A BONE-IN LEG OF LAMB; THE MEAT NEAR THE BONE IS ALWAYS TASTIER.

ALTHOUGH THERE WILL BE A BIT OF CARVING INVOLVED, THIS IS A GREAT DISH TO COOK FOR A DINNER PARTY BECAUSE ONCE IT IS IN THE OVEN, IT PRACTICALLY MAKES ITSELF.

Ingredients

One 6-pound leg of lamb
1 pound parsnips, peeled and cut into approximately 1½-inch pieces
1

Europe
Norway
Scandinavian
Main course
Starter
Scandinavia
Nordic

Method

Let the meat stand at room temperature for 2 hours before roasting. (It is easier to get good, even results when the meat is not cold.)

Preheat the oven to 400°F.

Place all the vegetables in a roasting pan. Place the garlic cloves in among the vegetables. Pour the beer, st