Two-Potato Lamb Stew with Roasted Garlic

1 garlic head
Olive oil
4 cups coarsely chopped onion
4 garlic cloves, minced
1/3 cup flour
2 pounds boneless leg of lamb, trimmed and cut into bite-sized pieces
2 tbsp. olive oil
1 tsp. salt, divided
1 cup dry red wine
3 cups beef broth
2½ cups cubed peeled sweet potato
2½ cups cubed peeled Yukon gold potato
2½ cups sliced peeled parsnip
1 tbsp. chopped fresh rosemary

Remove white papery skin from garlic head (do not peel or separate the cloves).
Wrap garlic head in foil. Bake at 350° for 45 minutes or until
tender; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp.
Discard skins.

Heat a Dutch oven with oil over medium-high heat. Add onion; sauté 10 minutes
or until tender and golden brown. Add 4 garlic cloves; sauté 1 minute. Spoon
onion mixture into a bowl.

Place flour in a shallow bowl or pie plate. Dredge lamb in flour, shaking off
excess. Heat 2 tbsp. oil in pan over medium-high heat. Add half of lamb
mixture; sprinkle with 1/4 tsp. salt. Cook 6 minutes, browning on all
sides. Add browned lamb to onion mixture. Repeat procedure with remaining
lamb mixture and 1/4 tsp. salt. Add wine to pan, scraping pan to
loosen browned bits. Stir in lamb mixture and broth; bring to a boil.
Cover, reduce heat, and simmer 1 hour or until lamb is just tender.
Stir in potatoes and parsnip. Cover and simmer 30 minutes. Stir in roasted
garlic, remaining salt, and rosemary; simmer 10 minutes.

8 servings