Maple Glazed Lamb Roast With Sweet Potatoes

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 4 lbs boneless lamb loin roast
• 4 1/2 tablespoons all-purpose flour
• 1/4 cup pure maple syrup
• 4 lbs sweet potatoes
• 3 tablespoons unsalted butter, softened

Recipe

• 1 preheat oven to 350°f.
• 2 pat lamb dry and season generously with salt and pepper.
• 3 sprinkle center of a flameproof roasting pan with 1/2 tablespoon flour.
• 4 set lamb on flour in pan and roast in middle of oven 40 minutes.
• 5 brush lamb with some maple syrup and roast, brushing with maple syrup every 10 minutes, until a thermometer inserted 2 inches into center of meat registers 155°f, 20 to 25 minutes more.
• 6 while lamb is roasting, peel potatoes and cut into 1 1/2-inch pieces.
• 7 in a kettle cover potatoes with salted cold water by 2 inches and simmer until tender, about 15 minutes.
• 8 drain potatoes in a colander set over a large bowl and reserve 3 cups cooking water.
• 9 return potatoes to kettle and mash with a potato masher, or purée in a food processor.
• 10 season potatoes with salt and pepper and keep warm.
• 11 transfer lamb to a platter and let stand, loosely covered with foil, 10 minutes.
• 12 while lamb is standing, skim fat from pan juices.
• 13 in a small bowl make a beurre manié by kneading together butter and remaining 4 tablespoons flour until smooth.
• 14 add 1 cup reserved cooking water to roasting pan and deglaze over moderately high heat, stirring and scraping up brown bits.
• 15 add remaining 2 cups cooking water and any juices that have accumulated on platter and bring mixture to a boil.
• 16 whisk in beurre manié and simmer sauce, whisking, until thickened to desired consistency, about 2 minutes.
• 17 pour sauce through a fine sieve into a sauceboat.
• 18 slice lamb and serve with sweet potatoes and sauce.
• 19 serves 6 to 8.