Roast Leg of Lamb with Rutabagas & Radishes
Ingredients
- 2 legs of lamb (4-5 lb. each; boneless or semi-boneless, if possible)
- 1/2 cup rosemary
- 1 cup parsley
- 1/2 cup mint
- 2 shallots, coarsely chopped
- 6 garlic cloves
- 2 Tbsp. lemon juice
- 1/2 cup avocado oil
- 2 cups beef stock (or lamb stock), divided
- 2 Tbsp. Wondra (or all purpose flour)
- 1/2 cup red wine
- 1 Tbsp. butter
- 6 lb. rutabaga, cut into large chunks
- 3 lb. radishes, trimmed
- 3 Tbsp. avocado oil
- salt & pepper to taste