Dairy-Free Roast Lamb with Rosemary and Sweet Potato

Instructions

1. 1Preheat your oven to about 165°C (160°C).
2. 2In a bowl, combine the 2 tbsp of fresh rosemary, 3 tbsp of olive oil, 4 cloves of minced garlic, 1 tsp of salt, and 1/2 tsp of black pepper. Mix these ingredients well to create a marinade.
3. 3Place the about 910 g lamb leg roast in a large roasting pan. Rub the entire surface of the lamb with the prepared rosemary and garlic mixture, ensuring it is evenly coated. Arrange the 2 large cubed sweet potatoes in the roasting pan around the lamb, making sure they are in a single layer.
4. 4Place the roasting pan with the lamb and sweet potatoes into the preheated oven. Roast for 90 minutes, or until the internal temperature of the lamb reaches 63°C for medium-rare, and the sweet potatoes are tender when pierced with a fork.
5. 5Carefully remove the roasting pan from the oven. Transfer the lamb roast to a clean cutting board and let it rest for 10 minutes; this resting period allows the juices to redistribute, making the lamb more tender and flavorful. Carve the rested lamb into slices and serve immediately with the roasted sweet potatoes.

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