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Roast leg of lamb with farro and vegetable salad

By Catherine Smart
Globe Correspondent / October 26, 2011

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Serves 4 with leftovers

1  bone-in leg of lamb (7 to 8 pounds) 

3  cloves garlic, cut into slivers 

8  tablespoons olive oil 

 Salt and pepper, to taste 

1  medium (about 4 pounds) skinned, seeded butternut squash, cut into 1-inch pieces 

2  heads celery root, cut into 1-inch pieces 

2  onions, sliced 

1  cup farro 

1/4  cup chopped fresh parsley 

1/2  cup grated Parmesan 

 Extra olive oil (for sprinkling) 

1. Set the oven at 425 degrees. Place a rack in a roasting pan.

2. Set the lamb on the rack. With a paring knife, cut small slits all over the lamb and insert the garlic. Rub the lamb with 2 tablespoons of the olive oil and season generously with salt and pepper. Let sit at room temperature for 1 hour.

3. Meanwhile, on 2 rimmed baking sheets or roasting pans, toss the squash, celery root, and onion with 4 tablespoons of the olive oil (2 tablespoons per pan), salt, and pepper. Roast the vegetables for 45 minutes until caramelized and very soft. Set aside 2 cups of the vegetables for the farro salad. Refrigerate the remaining vegetables for the pita sandwiches.

4. When the vegetables are done, turn the oven temperature down to 375 degrees. Roast the lamb for 15 minutes per pound (1 1/2 to 2 hours) or until a meat thermometer inserted into the lamb registers 140 degrees. Let the lamb rest for 10 minutes before carving.

5. While the lamb is roasting, bring a medium pot of salted water to a boil. Add the farro, and cook, stirring occasionally, for 15 minutes or until the farro is tender. Drain the farro and transfer to a bowl. Toss with the remaining 2 tablespoons olive oil, 2 cups of roasted vegetables, parsley, Parmesan, salt, and pepper. Sprinkle with more olive oil. Carve the lamb, setting aside 8 pieces for the pita sandwiches. Serve the lamb with the farro salad.