Editor’s Note: Each week between now and Christmas, Chef Jay will offer an easy recipe that is sure to please your holiday guests. Some you may have missed: Deviled Eggs, Smoked Salmon Rolls.
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Thanksgiving is just a few days away. That means those of you who aren’t wild about turkey may be looking for something different.

Try this recipe for rosemary and garlic leg of lamb with red potatoes and baby carrots. It’s sure to add a new flavor to your holiday meal.

Ingredients
5-6 lb leg of lamb cleaned
8 Red Potatoes quartered
3 cups baby carrots
10-12 Garlic cloves sliced thin
1 Bunch of Rosemary crushed
1 Bunch of Celery chopped
4 Bay Leaves
Extra virgin olive oil
Salt
Pepper

Equipment:
Large Frying Pan
Large Roasting Dish
Cutting Boards
Paring knife

Preparation:
Preheat oven to 350º
Season leg of lamb with salt and pepper
Put slits in meat and insert garlic slices
Remove rosemary from stem and spread on lamb
Spread olive oil on lamb
Roll and tie to keep shape
Put slits on outside of lamb insert garlic
Season with salt and pepper
Rub with olive oil
Brown in pan on all sides
Put potatoes, celery, carrots and bay leave in roasting dish
Make well for meat
Put meat in center
Put in oven and cover
Cook until internal temp of 145º

For Service:
Allow meat to rest 15-20 min
Arrange meat in center of serving platter
Surround with potatoes and carrots

Cut, serve and enjoy!

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