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Coastweek - - Insist on FRESH rosemary, if possible. The flavour it imparts
to the lamb or goat will be far superior to that of dried. If you like, white
potatoes may be substituted for the sweet potatoes. You may also flavour
the lamb or goat by covering it with lemon slices before roasting.

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INGREDIENTS: (six servings)

• one shank half leg of lamb or goat (about one and a half kgs.)

• one eighth teaspoon each salt and pepper

• eight cloves garlic, sliced in half lengthwise

• two large sprigs fresh rosemary or 2 teaspoons dried

• two teaspoons olive or maize oil

• four large sweet potatoes, peeled and cut into three centimetres cubes

• six turnips (Balungi in Swahili), cut into three centimetres pieces

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METHOD:

1. Preheat the oven to 325°F.

2. With a sharp knife, trim all the fat and any cartilage from the lamb or goat.

3. Season the meat with salt and pepper.

4. With a small knife, make slits about three centimetres deep all over the leg of lamb or goat.

5. Using most of the garlic and all the rosemary, push a garlic half or a few rosemary leaves into each of the slits.

6. In a large roasting pan, combine oil with sweet potatoes, turnips, and remaining garlic to coat well.

7. Move the vegetables to the side of the pan and place the lamb or goat in the centre.

8. Roast the lamb or goat and vegetables ninety minutes to two hours hours or until a thermometer inserted into the centre of the meat reads 160°F (for medium).

9. Turn the vegetables occasionally so that they cook evenly.

10. Remove pan from the oven.

11. With a slotted spoon, transfer the vegetables to a serving dish and keep them warm.

12. Transfer the lamb or goat to a carving platter, cover with foil, and let stand for five minutes.

13. Slice the roast lamb or goat and serve with the vegetables.