Mediterranean Roasted Lamb Leg with Garlic Yams and Cabbage

Ingredients

• 4 lbs leg of lamb
• 2 lbs yams
• 0.25 cup canola oil
• 2 tbsp garlic paste
• 1 large shallot
• 2 tsp salt
• 1 tsp garlic salt
• 2 tbsp parsley flakes
• 1 cup bone broth
• 0.5 cup water
• 1 tbsp potato starch
• 2 tbsp fresh chives
• 1 cup oyster mushrooms
• 1 cup cabbage

Instructions

1. 1Preheat oven to 400°F (200°C). In a large roasting pan, place the leg of lamb. Rub the lamb thoroughly with Canola oil, garlic paste, minced shallot, 2 tsp salt, garlic salt, and parsley flakes. Arrange the quartered yams, sliced oyster mushrooms, and roughly chopped cabbage around the lamb in the pan.
2. 2Roast the lamb and vegetables in the preheated oven at 400°F (200°C) for 20 minutes. After 20 minutes, reduce the oven temperature to 325°F (160°C) and pour the Bone Broth and water into the bottom of the roasting pan.
3. 3Continue roasting, basting the lamb and vegetables periodically with the pan juices. Halfway through the remaining cooking time, turn the vegetables to ensure even cooking and browning.
4. 4Remove the lamb from the oven when it reaches an internal temperature of 135-140°F (57-60°C) for medium-rare doneness. Transfer the lamb to a cutting board, tent it loosely with foil, and let it rest for 15-20 minutes before slicing.
5. 5While the lamb rests, if a thicker sauce is desired, transfer the pan juices to a saucepan. In a small bowl, whisk the potato starch with 2 tablespoons of cold water to create a slurry. Bring the pan juices to a simmer over medium heat, then gradually whisk in the potato starch slurry until the sauce thickens to your desired consistency. Slice the rested lamb and serve immediately with the roasted yams, oyster mushrooms, cabbage, and the thickened pan sauce, garnished with fresh chopped chives.