Leg of Lamb with Parsnip Puree

Leg of Lamb with Parsnip Puree and Mint Gremolata

Serves 4-6

For the Lamb

1 4-5 lb. leg of lamb roast*

1 T freshly minced rosemary (or 1 t dried)

½ t ground oregano

1 t paprika

1 t onion powder

½ t garlic powder

2 t salt

1 t pepper

1 T Dijon mustard

Score the fat cap side of the leg roast.

Combine ingredients from rosemary to pepper in a bowl and whisk to combine. Brush outside of leg roast with mustard and then sprinkle over herb mixture. Rub in and allow to rest for 30 minutes up to 24 hours in the fridge.

Preheat oven to 450F. Place lamb on a baking rack over a baking sheet and bake for 15-20 minutes. Reduce oven temperature to 325F and cook for 15-20 minutes per lb or until lamb reaches 120F in the thickest part of the meat for medium rare.

Remove from oven, cover with foil, and allow to rest for 30 minutes before carving.

For the Parsnip Puree

2 lb. parsnips, peeled and cut into evenly sized pieces

4 t unsalted butter, room temperature

1/3 cup heavy cream

1/3 cup mascarpone cheese

Salt and pepper to taste

Add the cut parsnips to a pot of cold, salted water. Bring it to a boil and reduce it to a simmer and cook parsnips for 15 minutes or until fork tender.

Drain parsnips but save ½ cup of the cooking liquid.

Add parsnips to a food processor** along with butter, cream, mascarpone and salt and pepper. Blend until smooth. Taste and adjust seasoning to your tastes. If parsnips are too thick, add a splash of cooking water or more cream.

For the Gremolata

2 garlic cloves

Zest of 1 lemon

2 T fresh parsley

1 T Fresh mint

½ T Fresh chives

Add the garlic, lemon zest, parsley, mint and chives to a cutting board and thoroughly mince them all into a fine garnish. You can also do this in a food processor or mortar and pestle. Different preparation methods will yield different consistencies in final condiment.

To serve, lay down a spoonful of the puree on the plate and drag it to create a bed for the lamb. Carve the lamb in thin slices against the grain. Lay it down over the parsnips and sprinkle the gremolata over the top of the warm meat. Sprinkle the whole dish with flaky salt and a drizzle of finishing olive oil for a final flourish.

*We used a bone-in leg of lamb however boneless roasts are common this time of year as well. If using a boneless roast, monitor the cook time closely as it will likely cook more quickly. Also, if your leg is boneless make sure it is tied/wrapped before baking to ensure even cooking if possible.

**If you do not have a food processor, mash/make these parsnips just like you would mashed potatoes. They will be chunkier and not as smooth but taste just as good.