Lamb and mashed root veggies

This is not a regular dinner for us as lamb is pretty expensive, but it is my husband's favorite and this is such a yummy and simple way to prepare lamb!

1 (3-4 pound) boneless leg of lamb
3 cloves garlic, cut into slivers
3 teaspoons dried dill weed
1 1/2 teaspoons salt
1 teaspoon dried rosemary, crushed
1/2 teaspoon ground black pepper

Preheat the oven to 325 degrees F (165 degrees C).

Puncture the leg of lamb with the tip of a knife just far enough to insert slivers of garlic into the holes. Mix together the dill, salt and rosemary, and rub over the leg of lamb. Place the lamb, fatty side up, on a rack in a shallow roasting pan.
Roast uncovered for 2 to 2 1/2 hours in the preheated oven, to an internal temperature of 155 degrees F (68 degrees C) for medium. Tent with aluminum foil and let stand for 15 to 20 minutes before carving. The lamb will continue to cook a little bit, and the juices will set up better for carving.

My favorite addition to this lamb is mashed root veggies, as opposed to mashed potatoes. These root veggies are so healthy and do not scream for cream and butter like starchy mashed potatoes.

2 medium celery root (celeriac), peeled and chopped into 1 inch cubes
1 large parsnip, peeled and chopped into 1 inch cubes
4-6 large cloves garlic, smashed
1/2 of medium onion, chopped
1 cup beef broth
1 T. parsley

1) Bring broth to boil in sauce pan. Add in everything but the parsley and cover. Simmer for 25 minutes or until veggies are soft.

2) Pour off any broth and hold onto it. Mash the veggies until they are consistency of mashed potatoes. Add back a little broth if veggies are too thick to mash well.

3) Garnish with parsley. Enjoy