St. Patrick's Day Roast Leg of Lamb

Submitted by Chef mariajane

"Roast leg of lamb with herb Dijon crust is an ideal choice for those who are planning a special celebratory at-home meal on St. Patrick's Day March 17. Served with peas tossed with fresh mint, blistered cherry tomatoes, and Lyonnaise potatoes, this Irish-in-spired dish combined comfort food and flare."

 

• Ready In: 3hrs
• Ingredients: 12
• 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

1. 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.
2. Boil potatoes until cooked. Let cool, then slice into coins. Sauté potatoes and onions until golden brown. Add salt and pepper.
3. Melt butter add peas, mint, and tomatoes. Cook until heated through. Cut lamb into slices.
4. Serve with peas tossed with fresh mint, blistered cherry tomatoes and Lyonnaise potatoes.