Ingredients:

  • 3 lb bone-in leg of lamb, trimmed of excess fat
  • 3 tbsp extra virgin olive oil
  • 2 tbsp Dijon mustard
  • 4 cloves garlic, minced
  • 1/2 cup fresh parsley, finely chopped
  • 1/4 cup fresh mint, finely chopped
  • 1 tsp dried oregano
  • 1 tsp coarse sea salt
  • 1/2 tsp cracked black pepper
  • 1 lb baby carrots, peeled
  • 1 lb asparagus, woody ends trimmed
  • 1 lb fingerling potatoes, halved
  • 2 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp dried thyme
  • 1/2 tsp sea salt

Instructions:

  1. Preheat your oven to 425°F (218°C).
  2. In a small bowl, combine the olive oil, Dijon mustard, minced garlic, parsley, mint, oregano, salt, and pepper; stir until a thick paste forms.
  3. Pat the lamb dry with paper towels to ensure the crust adheres and browns.
  4. Rub the herb paste generously over the entire surface of the lamb, pressing it into the meat.
  5. Place the lamb on a rack inside the roasting pan and roast for 15 minutes at 425°F to set the crust.
  6. Reduce the oven temperature to 325°F (163°C) and roast until a meat thermometer reaches 135°F for medium-rare (approximately 1 hour to 1 hour 15 mins).
  7. During the final 45 minutes of lamb cooking, toss fingerling potatoes and baby carrots in olive oil, thyme, and salt, then scatter them around the lamb in the pan.
  8. In the final 12 minutes of roasting, add the asparagus to the roasting pan.
  9. Remove from oven and let the lamb rest for 20 minutes before carving and serving.