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Italian Boneless Leg of Lamb Roast

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Ingredients
  

  • 1 boneless leg of lamb 4-5 lbs.
  • 4 gloves minced garlic
  • 2 Tbsp. finely minced rosemary
  • 2 Tbsp. chopped Fresh Italian parsley
  • 1/2 stick room temperature butter
  • 2 Tbsp. olive oil
  • 1 Tbsp. Dijon mustard
  • 2 Lbs. halved baby potatoes
  • 4 peeled carrots cut into chunks
  • 1 onion quartered
  • 1/2 cup white wine or chicken stock
  • salt and pepper to taste

Instructions
 

  • Preheat your oven to 425 degrees. Bring the lamb to room temperature
  • In a small bowl mix the softened butter, minced garlic, rosemary, parsley, and mustard
  • Pat the lamb dry with paper towels. Make small slits all over the meat , using a paring knife.
  • Rub half the garlic butter all over the exterior of the lamb, work the remaining butter mixture into the slits using your fingers.
  • Toss the potatoes, carrots and onions with the 2 Tbsp. of olive oil in a large roasting pan. salt and pepper to taste.
  • Place the lamb on top of the vegetables. Roast at 425 degrees for 15 minutes to get a good sear on the meat then lower the heat to 325 and continue roasting. Roast for about 15-20 minutes per pound for medium -rare ( 125 F -130 F internal temperature) or longer if you prefer it more done. A 4.5 Lb. roast typically takes about 1hour 15 minutes to 1 hour and 30 minutes.
  • Let lamb roast rest 10-15 minutes before slicing
  • Plate the lamb surround it with the roasted vegetables, pour the pan juices over the top.