Roast Lamb Feast
 
 
by:
Serves: 8
Ingredients
  • Butterflied Leg of Lamb with Rosemary and Garlic
  • ¼ cup olive oil
  • ¼ cup minced fresh rosemary
  • 8 garlic cloves, minced
  • Kosher salt and ground black pepper
  • 1 butterflied leg of lamb, 4½ to 5 pounds
Instructions
  1. Vegetables
  2. tablespoons butter, divided
  3. tablespoons olive oil, divided
  4. /2  pounds golden yellow potatoes, peeled and halved
  5. pound carrots, peeled and cut into large chunks
  6. large onions, peeled, halved, and each half quartered
  7. pounds of asparagus, tough end snapped off
  8. teaspoon finely grated lemon zest; lemon cut into eighths
  9. bags (2 pounds) frozen peas
  10. /4 cup chopped fresh mint
  11. For the lamb, mix oil, rosemary, garlic, 1 tablespoon of salt, and 1½ teaspoons pepper in a small bowl; rub mixture on both sides of lamb. (Can be set aside at room temperature up to 2 hours.)
  12. When ready to roast, set a large heavy-duty roasting pan over 2 burners at medium-high heat. When pan is hot add lamb; cook, turning only once, until well browned on both sides, 6 to 8 minutes total. Transfer lamb to a large rack; do not wash roasting pan.
  13. For the vegetables, adjust oven racks to lowest and upper positions and heat oven to 400 degrees. Mix 2 tablespoons melted butter with 2 tablespoons of the oil. Bring potatoes with water to cover to boil in a small pot. Reduce heat to medium-low, cover and cook until potato surface is just tender, about 5 minutes. Drain water, cover, and shake pot to give potatoes a “ fluffy” surface; turn into roasting pan, along with carrots and potatoes; drizzle with butter mixture along with a generous sprinkling of salt and pepper; shake roasting pan to coat. Set lamb on rack over roasting pan; roast until a meat thermometer inserted into the thickest part of the roast registers 135 for medium-rare and 140 degrees for medium, about 30 minutes. Remove rack and lamb from roasting pan; let lamb rest. Return roasting pan of vegetables to oven and increase temperature to 450 degrees.
  14. While lamb roasts, toss asparagus with remaining 1 tablespoon of oil and a generous sprinkling of salt and pepper on a large rimmed baking pan. Place peas, mint, remaining 2 tablespoons of butter, and a light sprinkling of salt and pepper in a large microwave-safe bowl; cover with plastic wrap.
  15. While lamb rests, roast asparagus on upper oven rack until bright green and tender-crisp (tossing with lemon zest post oven) and potatoes, carrots, and onions until nicely browned, about 10 minutes longer. Microwave peas on high power until very hot, 8 to 10 minutes.
  16. When ready to serve, slice as much lamb as you think you’ll eat. Arrange all on a large platter. Garnish with lemons for squeezing on lamb. Serve.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/meaty-mains/roast-lamb-feast/