St. Patrick's Day Roast Leg of Lamb
Ready In: 3 hrs
Serves: 4
Ingredients
- 3 -4 lbs leg of lamb
- 1⁄4 cup Dijon mustard
- 1⁄4 cup garlic, chopped
- 1⁄4 cup parsley, chopped
- 2 tablespoons black pepper
- 2 tablespoons coarse salt
- 2 large yukon gold potatoes
- 1⁄4 cup yellow onion, diced
- 1 tablespoon butter
- 1⁄4 cup peas
- 1 teaspoon of fresh mint, chopped
- 12 cherry tomatoes
Directions
- In a small bowl, mix Dijon, garlic, parsley, salt and pepper. Coat lamb evenly with this mixture. Roast in a 350F oven until an internal temperature is reached of 135°F.
- Boil potatoes until cooked. Let cool, then slice into coins. Sauté potatoes and onions until golden brown. Add salt and pepper.
- Melt butter add peas, mint, and tomatoes. Cook until heated through. Cut lamb into slices.
- Serve with peas tossed with fresh mint, blistered cherry tomatoes and Lyonnaise potatoes.
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