Roast Lamb
Ingredients
- 2 lb. lamb
- 2 tbsp honey mustard
- 1/4 cup olive oil
- 1 tbsp fresh thyme
- 1 1/2 tbsp chopped rosemary
- 6 finely minced garlic cloves
- 1 tbsp coarse Kosher salt
- 1 tsp ground black pepper
- 2 pounds baby potatoes
- 1 tbsp olive oil
- 1 tbsp Italian seasoning
Instructions
- Add mustard, olive oil, thyme, rosemary, garlic, black pepper, and salt. Mix.
- Season potatoes in pan with olive oil, salt, black pepper, Herb de Provence. Toss.
- Score lamb fat with knife. Or poke if unable to score because of twine.
- Rub seasoning into scored lamb.
- Optional: wrap with kitchen twine.
- Place on top of potatoes (and vegetables)
- Pre-heated 350 deg F for 1-1.5 hours. Check temp after 1 hour and then every 30 mins until temp is 145 deg F
- Let meat rest 20 minutes before carving.