Ingredients
- 1 6-8-pound leg of lamb
- 3 tablespoons fresh rosemary, divided
- 1 tablespoon fresh thyme
- 15 cloves peeled garlic, divided
- 1 tablespoon Dijon mustard
- juice of one lemon
- 1 cup olive oil
- salt to taste
- pepper to taste
- 1 teaspoon ground cumin
- 2 sweet potatoes, cut into 1 1/2-inch thick slices
- 2 large onions, quartered
Preparation
1. Preheat oven to 350F. With a pairing knife, score the top side (fattiest side) of the lamb with shallow cuts. Place 2 tablespoons rosemary, thyme, 8 garlic cloves, mustard, lemon, and olive oil in a blender and blend on high until garlic is no longer visable.
2. Rub garlic mixture all over lamb, pressing the yummy bits into the shallow cuts on the top side. Season generously with salt and pepper then rub with cumin. Use remaining garlic cloves to push into the scores on the fat.
3. Place sweet potatoes and onion in roasting pan. Top with lamb, fat side up, and remaining rosemary. Cook uncovered for 1 1/2 hours or until internal temperature reaches 135F. Let rest 10 minutes to allow the leg to finish cooking. Slice and serve with skhug.