Roast Lamb

Name: Roast Lamb
Prep time: 15 min
Total time: 1 min
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

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Prep Time: 15 minutes

Total: 1 hours, 30 minutes

Servings: 5

Cost: $8.40 /serving

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Ingredients

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1 (2-lb.) boneless lamb shoulder roast, tied with butcher's twine4 cloves garlic, minced1 tbsp. freshly chopped rosemary2 tsp. fresh thyme leaves3 tbsp. extra-virgin olive oil, dividedKosher saltFreshly ground black pepper2 lb. baby potatoes, halved if large

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Instructions

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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.