Lamb can be an intimidating main course to work with: cooked wrong it can end up dried out and tough. Easy Roast Lamb does away with that problem entirely: now you have a full-fledged meal with a juicy, savory, fragrantly seasoned lamb at the center. All around it are roast vegetables infused with the lamb drippings and thus serving up an extra touch of meaty flavor. Easy Roast Lamb is sooooo good you’ll have no choice but to add it to your regular rotation; you just can’t get enough.
Ingredients
For the vegetables:
- 1 pound baby potatoes
- 3 medium carrots, chopped into 1-inch pieces
- 1 small onion, coarsely chopped
- 1/2 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
For the lamb:
- 1 (4-5-pound) leg of lamb or lamb shoulder, boneless
- 1/4 cup olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh sage, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon Italian seasoning
- 1 tablespoon garlic, minced
- 2 teaspoons soy sauce
- 1 teaspoon balsamic vinegar
- 1 1/2 tablespoons coarse salt
- 1 teaspoon ground black pepper
- 1 teaspoon fresh parsley, finely chopped
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –In a large mixing bowl, add the potatoes, the carrots, and the onions.
Step 3 –Drizzle 1/2 tablespoon of the olive oil and sprinkle 1 teaspoon of the Italian seasoning and 1 teaspoon of the salt over the vegetables and toss to combine until everything is well coated.
Step 4 –Transfer the vegetable mixture to a roasting pan or a Dutch oven, spreading them evenly over the bottom.
Step 5 –Pat dry the whole leg completely with a paper towel.
Step 6 –Score the lamb with a knife to make shallow cuts, about 1/4-inch deep.
Step 7 –In a bowl, mix together the remaining olive oil, the mustard, the sage, the thyme, the remaining Italian seasoning, the garlic, the soy sauce, the balsamic vinegar, the remaining salt, and the pepper until it forms a smooth paste.
Step 8 –Rub and spread the herb mixture over the entire lamb, including into the shallow cuts.
Step 9 –Tie the lamb leg or shoulder as needed to make the roasting even.
Step 10 –Place the lamb on top of the vegetables.
Step 11 –Roast the lamb uncovered until the internal temperature reaches 145 degrees F, about 1 hour 30 minutes-2 hours.
Step 12 –Transfer the roasting pan or Dutch oven from the oven and let it rest for 10-15 minutes.
Step 13 –Cut the twine from the lamb and garnish it with the fresh parsley.
Step 14 –Serve the lamb with the baked vegetables.
