Bake, covered, in middle of 450° oven for 30 minutes. Reduce temperature to 350° and bake for another 30 minutes. Meanwhile, peel and slice parsnips into 1-inch pieces. Slice the potatoes into thick wedges. If using regular carrots, slice into 1-inch pieces. If using baby carrots, leave whole.
Platter the lamb, remove any string. Slice and spoon veggies and sauce over slices.
Bon appétit! Wine pairing: Lamb can handle a big wine. We suggest a bold red such as Cabernet Sauvignon, a Shiraz or Malbec.
*Ask the butcher to tie the lamb to prevent it from falling apart during cooking.
Braised Bistro Lamb https://moodysbutchershop.com/braised-bistro-lamb/ March 22, 2018