INGREDIENTS
1 (2-lb.) boneless lamb shoulder roast, tied with butcher’s twine
4 cloves garlic, minced
1 tbsp. freshly chopped rosemary
2 tsp. fresh thyme leaves
3 tbsp. extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
2 lb. baby potatoes, halved if large
Freshly ground black pepper
2 lb. baby potatoes, halved if large
DIRECTIONS
- Preheat oven to 450º and place oven rack in lower third of oven. In a small bowl, mix together garlic, rosemary, thyme, and 1 tablespoon oil and season generously with salt and pepper. Rub all over lamb.
- In a 9″-x-13″ baking dish, toss potatoes with remaining oil and season with more salt and pepper. Place lamb on top of potatoes and roast until internal temperature reaches 145º, about 1 hour.
- Let rest 15 minutes, remove twine, then slice roast and serve
What should you serve with this? Since you already have your meat and your carbs covered, all you really need is a veggie side. We suggest roasted asparagus or honey glazed carrots.
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