Roast Leg of Lamb Alberta

Ingredients:
2 tablespoons canola oil
1 - 4½ pound boneless lamb leg
¼ cup FIVE STAR FORT CALGARY SEASONING
4 pounds rutabagas (about 4 medium to large size), peeled
3 cups prepared FIVE STAR VEAL DEMI GLACE, hot

Directions:
Preheat an oven to 425º F. Rub the lamb leg all over with the oil. Sprinkle the
FORT CALGARY SEASONING evenly over the lamb leg and press well to
make the seasoning stick. Cut the peeled rutabagas into 1 inch thick slices and
line the bottom of a roasting pan with them. Place the lamb leg (fat cap side up)
on top of the rutabaga slices and put in the oven. Roast at 425º F for 15 minutes
then turn the oven down to 325º F for 1½ hours. Remove the pan from the oven
and set the lamb on a carving board to rest for 10 minutes loosely tented with foil.
Put the rutabagas through a potato ricer into a serving bowl (or mash), cover and
keep warm. Pour any leftover pan juices into the hot VEAL DEMI GLACE.
Slice the lamb thinly across the grain and place on a serving platter. Ladle 1 cup
of the hot VEAL DEMI GLACE over the sliced lamb. Serve the lamb and mashed
rutabagas with the remaining sauce passed separately.

This recipe produces 8 generous portions.