Roasted Lamb
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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
Cooking Instructions:
- Preheat your oven to 375°F (190°C).
- In a small bowl, mix together the minced garlic, chopped rosemary, fresh thyme leaves, and 2 tablespoons of the extra-virgin olive oil.
- Season the lamb shoulder roast generously with kosher salt and freshly ground black pepper on all sides.
- Rub the herb and garlic mixture all over the lamb, ensuring it’s evenly coated.
- Place the seasoned lamb roast in a roasting pan or oven-safe skillet.
- Toss the baby potatoes with the remaining 1 tablespoon of extra-virgin olive oil, kosher salt, and freshly ground black pepper in a separate bowl.
- Arrange the seasoned baby potatoes around the lamb roast in the roasting pan.
- Roast the lamb and potatoes in the preheated oven for about 1 to 1 1/2 hours, or until the internal temperature of the lamb reaches your desired level of doneness (about 145°F for medium-rare, 160°F for medium).
- Remove the lamb from the oven and let it rest for about 10 minutes before carving.
- Slice the roasted lamb shoulder roast against the grain and serve it with the roasted baby potatoes.
- Enjoy your deliciously tender and flavorful roasted lamb with a side of perfectly cooked baby potatoes!
- Optionally, you can serve the lamb with your favorite gravy or sauce for added flavor.