Ingredients
- 1/4 cup Dijon mustard
- 1/2 cup dry red wine
- 3 tab. minced garlic
- 1/2 cup olive oil
- 1/4 cup minced fresh mint
- 2 tab. finely chopped fresh rosemary
- 2 tab. chopped fresh thyme
- 1 teas. salt
- 1 teas. black pepper
- 1 (6 lbs.) leg of lamb, trimmed of fat
- 3 lbs. baby potatoes, rinse well and halved
- 1/4 cup extra-virgin olive oil
- 1 teas. fresh lemon juice
- 1 tab. minced garlic
- 1 teas. salt
- 1/2 teas. freshly ground black pepper
- 2 tab. chopped fresh parsley
- 1 tab. chopped fresh thyme
Preparation
Step 1
In a bowl, whisk together the mustard, red wine and garlic. Slowly drizzle in the olive oil to form a emulsion, then whisk in the herbs, salt and pepper. Rub the mixture over the lamb, coating the outside completely. Place the lamb in a large plastic bag and cover with any remaining marinade. Seal the bag, refrigerate and let marinade at least 8 and up to 48 hours, turning the bag occasionally to coat evenly.
In a large bowl, toss the potatoes with the remaining ingredients, turning to coat evenly.
Preheat the oven to 350 degrees.
Place the lamb in a large roasting pan and roast for 30 minutes. Remove from the oven and spread the potatoes evenly around the lamb. Return to the oven and roast until an instant-read 140 degrees for med-rare, about 1 hour more. Remove the lamb from the pan and place on a platter to rest for 15 minutes before carving. Return the potatoes to the oven to continue cooking while the meat rests.