Roasted leg of lamb

By tulawdog

Ingredients

• 3.5 lbs of boneless leg of lamb
• 3 tablespoons of Dijon mustard
• 3 tablespoons of chopped fresh rosemary
• 2 tablespoons of finely chopped garlic
• olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 onion, quartered
• 1 lb of fingerling potatoes, scrubbed clean
• 1 lb of baby carrots, scrubbed clean
• 0.5 lb of fresh Shiitake mushroom, sliced in half

Preparation

Step 1

# Preheat the oven to 375 degree.
# Mix the mustard, rosemary, garlic, salt and pepper with a couple tablespoons of olive oil in a small bowl.
# Rub the leg of lamb with the seasoning mix and let it sit for one hour at room temperature.
# Put the lamb in a roasting pan and cook for 30 minutes.
# Toss the potatoes, carrots and mushroom with a couple tablespoons of olive oil, salt and pepper and add in the vegetables into the pan.
# Cook everything for another 30 minutes uncovered.
# Cover the pan with the aluminum foil and cook for another 40 minutes.
# Let the lamb meat rest for 15 minutes before slicing.