Garlic-Roasted Lamb



1 shank half leg of lamb (about 3 pounds)
1/8 teaspoon each salt and pepper
8 cloves garlic, sliced in half lengthwise
2 large sprigs fresh rosemary or 2 teaspoons dried
2 teaspoons olive or canola oil
4 large sweet potatoes, peeled and cut into 1-inch cubes
6 parsnips, cut into 1-inch pieces

Nutritional Information
1 serving:
Calories 482
Saturated Fat 3g
Total Fat 10g
Sodium 188mg
Cholesterol 122mg
Protein 43g
Carbohydrate 55g
Fiber 11g

Use fresh rosemary, if possible (many supermarkets carry it). The flavor it imparts to the lamb will be far superior to that of dried. If you like, white potatoes may be substituted for the sweet potatoes, and turnips for the parsnips. You can also flavor lamb by covering it with lemon slices before roasting.

Serves 6.
Preparation time: 20 minutes.
Cooking time: 1 hour 50 minutes.

Step 1:
Preheat the oven to 325F. With a sharp knife, trim all the fat and any cartilage from the lamb. Season the meat with salt and pepper.

step 2:
With a small knife, make slits about 1 inch deep all over the leg of lamb. Using most of the garlic and all the rosemary, push a garlic half or a few rosemary leaves into each of the slits.

tep 3:
In a large roasting pan, combine oil with sweet potatoes, parsnips, and remaining garlic to coat well. Move the vegetables to the side of the pan and place the lamb in the center.

Step 4:
Roast the lamb and vegetables 1 1/2 to 2 hours or until a thermometer inserted into the center of the meat reads 160F (for medium). Turn the vegetables occasionally so that they cook evenly.

Step 5:
Remove pan from the oven. With a slotted spoon, transfer the vegetables to a serving dish and keep them warm. Transfer the lamb to a carving platter, cover with foil, and let stand for 5 minutes. Slice the roast lamb and serve with the vegetables.


Marinated Mushrooms



1 pound large brown mushrooms
2 tablespoons olive or canola oil
1 tablespoon chopped fresh herbs
1 teaspoon lemon juice
1/4 teaspoon hot red pepper flakes
1/8 teaspoon each salt and pepper

Nutritional Information
1 serving:
Calories 89
Saturated Fat 1g
Total Fat 7g
Sodium 72mg
Cholesterol 0mg
Protein 2g
Carbohydrate 6g
Fiber 2g

In selecting mushrooms, look for firm, dry skin. Colors vary from white to brown.

Makes 4 servings.

 Step 1:
Preheat broiler. Arrange mushrooms, stem side down, on rack over a broiler pan.

Brush generously with oil and broil until slightly soft. Transfer to a bowl and stir in remaining ingredients. Marinate at least 2 hours.

Step 2:
Preheat the broiler. Line a broiling pan or shallow baking pan with the rock salt or a layer of crushed foil. Cut each slice of bacon in half crosswise, then lengthwise. In a small bowl, mix the parsley with the garlic.

To prepare mushrooms, gently clean with a damp paper towel or wash under cold water and pat dry. Trim or remove stems.



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