Two-Potato Lamb Stew with Roasted Garlic

Ingredients

• ½ teaspoon freshly ground black pepper, divided
• 2 ½ cups (1-inch) cubed peeled sweet potato (about 10 ounces)
• 1 garlic head
• 2 pounds boneless leg of lamb, trimmed and cut into bite-sized pieces
• 2 ½ cups (1/2-inch) slices peeled parsnip (about 10 ounces)
• 3 cups less-sodium beef broth
• 4 garlic cloves, minced
• + 8 more ingredients
• • 1 teaspoon salt, divided
  • 1 tablespoon chopped fresh rosemary
  • 4 cups coarsely chopped onion
  • ¹/₃ cup all-purpose flour (about 1 1/2 ounces)
  • 1 cup dry red wine
  • Cooking spray
  • 2 ½ cups (1-inch) cubed peeled Yukon gold potato (about 10 ounces)
  • 2 teaspoons olive oil

Preheat oven to 350°.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 over medium-high heat. Coat...

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