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Garlic and Herbs Roasted Leg of Lamb with Seasoned Potatoes

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Serves 6

A one pan mouthwatering meal.


3 lb baby potatoes
1 tablespoon Herbes de Provence
1 tablespoon salt, more for potatoes
1 teaspoon ground black pepper, more for potatoes
1 1/2 tablespoons fresh cut rosemary
1 tablespoon fresh cut chives
1 tablespoon fresh cut thyme
1/4 cup olive oil, plus 1 tablespoon for potatoes
2 tablespoons Dijon mustard
1 bone-in leg of lamb


  1. Preheat oven to 350° F.
  2. Place potatoes in a large roasting pan. Drizzle 1 tablespoon olive oil over potatoes. Season potatoes with Herbes de Provence and a generous amount of salt and pepper. Toss to coat.
  3. Combine 1 tablespoon salt, 1 teaspoon ground black pepper, rosemary, chives, thyme, olive oil and Dijon mustard in a mixing bowl. Stir to mix well.
  4. Use a knife to make shallow cuts across the leg of lamb.
  5. Rub the seasoning mix all over the leg of lamb.
  6. Place the leg of lamb in the center of the roasting pan, moving the potatoes to the perimeter.
  7. Place the roasting pan in the oven and roast for about 2 1/2 hours, until the internal temperature reaches 135° F.
  8. Remove from the oven and let the leg of lamb rest in the pan for 20 minutes before serving.
Course: Dinner

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