Instructions
Step 1 Preheat oven to 375°F (190°C). Make small slits in the lamb and insert garlic slices. Rub with olive oil, rosemary, salt, and pepper. Roast for 1.5 to 2 hours or until desired doneness.
Step 2 Boil potatoes for 10 minutes, drain, and shake to roughen the edges. Roast in hot oil or duck fat at 425°F (220°C) for 40–50 minutes, turning until golden.
Step 3 Steam cauliflower until just tender. In a saucepan, melt butter, stir in flour to form a roux, then slowly whisk in milk. Add cheese and stir until melted. Pour over cauliflower and bake at 375°F (190°C) for 20–25 minutes.
Step 4 Boil carrots and Brussels sprouts until tender. Sauté cavolo nero in a little butter until wilted.
Step 5 Prepare stuffing according to package or homemade recipe.
Step 6 Let lamb rest before slicing. Serve with roast potatoes, vegetables, cauliflower cheese, stuffing, gravy, and a spoonful of mint sauce.
Storage and Reheating Tips
Store leftovers in airtight containers for up to 3 days in the fridge. Reheat lamb and vegetables in the oven at 350°F or microwave individual portions. Gravy may need a splash of water. Cauliflower cheese reheats well in the oven or microwave.
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