Careme

Ingredients

• Simple Truth® Natural Lamb Shoulder about 2.5 lb $12.49/lb
• Organic Carrots Bunch 1 bunch $2.99
• White Sweet Potato 2 lb $2.69/lb
• Organic Leeks 1 bunch $5.49
• Kroger® Whole Garlic Bulbs 1 bulb $2.49
• Simple Truth Organic® Rosemary 1 pack $2.79
• Simple Truth Organic® Thyme 1 pack $2.79
• Fresh Organic Lemon 1 $1.69
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 1 carton $1.79
• Organic Italian Parsley 1 bunch $2.49

Instructions

1. Heat oven to 375°F. Pat dry the 2.5 lb lamb shoulder. Score any fat lightly. Rub with salt, pepper, 4 minced garlic cloves, chopped rosemary, chopped thyme, lemon zest, and olive oil.
2. Place lamb in a roasting pan or skillet and roast 50 to 65 minutes, depending on thickness, until it reaches your preferred doneness and is well browned. Rest at least 15 minutes before slicing.
3. While the lamb roasts, peel and cube 2 lb white sweet potatoes and simmer in salted water until tender, about 15 minutes. Drain and mash with olive oil, salt, pepper, and a splash of broth until smooth.
4. Cut carrots from 1 bunch into elegant batons, toss with oil, salt, pepper, and roast on a sheet pan for 20 to 25 minutes until caramelized.
5. Clean and slice the leeks. Gently braise them in a skillet with olive oil, a splash of broth, salt, and pepper over medium-low heat until meltingly tender, 10 to 12 minutes. Finish with a squeeze of lemon.
6. For a quick jus, place the roasting pan over medium heat, add 1/2 to 3/4 cup broth, scrape up browned bits, and reduce slightly. Stir in chopped parsley.
7. Spoon sweet potato purée onto plates, top with braised leeks, arrange sliced lamb shoulder over or beside, add roasted carrots, and spoon over the jus.