Rosemary and Garlic Crusted Leg of Lamb with Scalloped Sweet Potato Stacks

It's almost Easter.  My husband loves lamb and I've never tried to make it.  But I figured now was as good of a time as any.  Plus, I've been a little lazy with my cooking lately ever since my friend introduced me to Let's Dish.

Rosemary and Garlic Crusted Leg of Lamb

We visited our trusty butcher to get a nice cut of lamb.  Since there are only two of us, we had him size it down considerably.

What You'll Need
Leg of Lamb (you'll have to adjust what I did based on the size of your own lamb)
4-5 cloves of garlic, chopped
2 large sprigs of fresh rosemary, roughly chop one of the sprigs and save the other to spear the lamb
4 tbsp freshly grated lemon zest
salt and pepper
1/4 cup olive oil

What You'll Do
In a small bowl, combine olive oil, garlic, chopped rosemary, and lemon zest and combine with a spoon.  Place the lamb on a cooking sheet and pat dry with a paper towel or two.  Season the lamb generously with salt and pepper.  Score the lamb with a knife and then rub olive oil mixture all over the meat.  Spear the remaining rosemary sprig into the lamb so the flavor can infuse through the meat.

You can easily roast this but we decided to grill it (less clean up!).  Use a meat thermometer to ensure it is cooked properly.  We went for medium rare - 145 degrees.

Scalloped Sweet Potato Stacks

This is a fun concept for any kind of scalloped potatoes.  You can play with different combinations of types of potatoes, herbs, cheeses, etc. 

What You'll Need
2 large sweet potatoes
1/2 cup cream (I used light but I'm sure this would taste even better with heavy cream  :) )
1 cup freshly grated gouda cheese
4 sprigs of fresh thyme, chopped
1 clove of garlic, chopped
salt and pepper
3 tbsp olive oil

What You'll Do
Preheat the oven to 375 degrees.

Roughly peel the sweet potatoes.  I'm a fan of the skin but I peeled them enough to get any major blemishes off.

Thinly slice the potatoes and place them in a large bowl. 

Add olive oil, chopped thyme, salt and pepper and use your hands to coat all of the potatoes evenly.  Let sit for about 20 minutes so that the thyme and olive oil sink into the potatoes.

Spray a large muffin tin with cooking spray.  Fill each of the tins halfway full with the sweet potatoes.  You'll want to use the ends of the sweet potatoes that are smaller in the bottom of the tins so that they will fit easier.
Top with half of the grated cheese.

Fill the tins up the rest of the way with the remaining sweet potatoes.  It is okay if they are slightly higher than the muffin tin top. 

In a small bowl, combine cream and garlic and heat in the microwave for about a minute and a half.  Spoon a tablespoon or so of the cream mixture over each of the potato stacks in the muffin tin. 

Cover the muffin tin with tinfoil and cook for 30 minutes.

Remove the tinfoil and top each potato stack with the remaining cheese.  Cook for about 5 to 7 additional minutes, uncovered, until the cheese is browned and bubbly.  Remove from oven and let rest for about 3-5 minutes.  Use a knife to go around the outside of each potato stack to loosen it from the muffin tin.