NUTRITION

SERVINGS

INGREDIENTS

6 oz lamb leg

1 medium sweet potato

1 cup asparagus

0 tbsp olive oil

2 cloves garlic

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Peel the sweet potato and cut it into uniform 1-inch cubes for even roasting.

• 3

  Mince the garlic cloves and finely chop the fresh rosemary leaves.

• 4

  In a small bowl, combine the olive oil, minced garlic, chopped rosemary, sea salt, and black pepper.

• 5

  Rub two-thirds of the herb oil mixture over the lamb leg, ensuring it is well coated on all sides.

• 6

  Toss the sweet potato cubes with the remaining herb oil mixture and spread them in a single layer on the baking sheet.

• 7

  Place the lamb on the baking sheet with the potatoes and roast for 20 minutes.

• 8

  While the lamb roasts, trim the woody ends off the asparagus spears.

• 9

  Add the asparagus to the baking sheet, tossing lightly with the juices already on the pan.

• 10

  Roast for an additional 10 to 15 minutes until the lamb reaches an internal temperature of 145°F for medium-rare and the potatoes are golden brown.

• 11

  Remove from the oven and let the lamb rest for 5 to 10 minutes before slicing against the grain.

• 12

  Serve the sliced lamb alongside the caramelized sweet potatoes and roasted asparagus.