Roasted Lamb Leg with Garlic, Herbs, and Root Vegetables

Ingredients

1 lamb leg (about 6.5 lbs / 3 kg)
4 whole heads of garlic + 20 peeled garlic cloves
10 Jerusalem artichokes
3 potatoes
3 sweet potatoes
20 cherry tomatoes
¼ cup olive oil
10 tablespoons mustard
4 tablespoons silan
10 sprigs thyme
10 sprigs rosemary
½ teaspoon coriander seeds
1 tablespoon salt
2 tablespoons black pepper

Instructions

Using a sharp knife, make several small cuts in the meat, about ½ inch (1 cm) deep. Insert whole garlic cloves into the cuts.

In a bowl, mix the silan, mustard, olive oil, coriander, salt, and pepper. Spread the mixture over the meat and massage it well.

Peel the potatoes and sweet potatoes and cut them into cubes about 1 inch (3 cm). Arrange them in a baking dish together with the Jerusalem artichokes, cherry tomatoes, and fresh herbs.

Place the lamb leg on top of the vegetables. Pour over any remaining marinade and add 1 cup of water.

Preheat the oven to 400°F (200°C) and roast for about 30 minutes until the meat is browned. Turn the meat over and roast for another 30 minutes.

Lower the oven temperature to 300°F (150°C), cover the dish with foil, and continue roasting for about 1 hour.