- 4 large garlic cloves, pressed
- 1 tablespoon fresh thyme leaves, lightly crushed
- 1 tablespoon fresh rosemary leaves, lightly crushed
- 2 teaspoons coarse kosher salt
- 2 tablespoons extra-virgin olive oil, divided
- 6 1-1/4-inch-thick lamb loin chops
Mix first 4 ingredients and 1 tablespoon olive oil in large bowl. Add lamb; turn to coat. Let marinate at room temperature at least 30 minutes and up to 1 hour.
Preheat oven to 400°F. Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat. Add lamb; cook until browned, about 3 minutes per side. Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare. Transfer lamb to platter, cover, and let rest 5 minutes.
Mustard and Herb Roasted Leg of Lamb
beef, pork, lamb, chicken, an occasional duck. I&rsquove always been a little intimidated with roasts, always worried about overcooking and not being able to deliver on the gravy, my dad&rsquos specialty. I got over my fear because I love lamb and really want lamb this Easter. Mustard and Herb Roasted Leg of Lamb did not disappoint and I must say, I nailed it!
I turned to my cookbooks and immediately looked to Julia Child to help me with this lamb roast. I have a nice collection of cookbooks that sit on the shelf neglected
some I&rsquove used a lot over the years, others not so much, but I mark recipes to try. I am going to make more of an effort to cook from my cookbooks, trying something new or mastering a classic every week (might be a lofty goal, but the desire is there!).
I chose a boneless leg of lamb which is very easy to find and then &ldquopainted&rdquo it with a very simple mustard and herb mixture. My dad always put some onion in the bottom of the roasting pan so I did, too, also adding some lemon slices and sprigs of fresh rosemary and thyme. The mustard glaze turns golden brown as it roasts and so do the aromatics in the pan
my kitchen smelled amazing.
My dad always added chicken stock to the pan as the meat roasted and he told me to use chicken, not beef stock. If you don&rsquot add some stock, you will not have enough pan drippings for gravy, you just won&rsquot. It&rsquos best to add some broth to the pan after it&rsquos roasted a bit and starting to release some fat and juices. Any aromatics added to the pan will have had a chance to brown and caramelize, so adding stock at this point is a good thing. And I eyeball it, probably adding 1 &ndash 2 cups, and then some more if needed so that I have enough for some gravy.
My Mustard and Herb Roasted Leg of Lamb was perfect, a beautiful medium-rare and the gravy, well, my dad would have been proud. I served it with creamy garlic buttermilk mashed potatoes and some braised turnip greens, recipe from my aunt Nancy. Julia Child&rsquos recipe for Gigot à la Moutarde is classic for a reason, I have no words for how good it is, you&rsquoll have to try it for yourself. Bon appétit and Happy Easter. Best, Kelly ??
I also love this Greek Instant Pot Leg of Lamb, it&rsquos easy and out of this world, another option for making boneless leg of lamb.
HUNGRY FOR MORE? Subscribe to my Newsletter and come hang out with me on INSTAGRAM , or give me a follow on FACEBOOK or see what I&rsquom pinning on PINTEREST .
Vegan Greek Roasted “Lamb” with Herb Roasted Vegetables
There were years I spent some holidays with my dads side of the family. My dad was 100% Greek and my grandparents <my Yia-Yia and Papou-RIP to both> were the exact picture of how Greek grandparents would act. My Yia-Yia and Papou used to live up north in Massachusetts and we lived down south in Florida while I was growing up, so I didn’t always get to visit with them. When we did however, my yia-yia would always make Pastitsio with ground lamb. I could never eat that version of it when she would make it. So she would make me a separate small dish for myself.
There was just something about baby lambs I could never swallow their meat. I felt horrible hearing people actually consumed those innocent babies as food. It isn’t uncommon for Greek cuisine to include lamb meat it’s traditionally part of the Greek culture but it just was never for me. So being half Greek I want my boys to be aware of some traditional foods that come from my background. I want to include both sides of my family in some of our holiday dinners and create new traditions for my boys.
Isn’t that what we remember most about our childhood? It’s the memories we make with the ones we love most and those holiday parties and get togethers where food is always a big part of it. In my world it’s the best part. Ha! Since their dads relatives live around the corner they will definitely have experiences of his Puerto Rican traditions. I want them to understand how diverse food can be from different cultures. Keeping it vegan and plant based just makes the food that much better. We can rest easy knowing no living and breathing animals were harmed in the making of our food. I can also be assured they will be eating a healthy balance of foods that won’t harm their health. It’s a win-win!
Try one of my other Greek-Inspired Recipes:
Preparing the “Lamb”
Then, whisk all the ingredients thoroughly.
Then, transfer the dry ingredients to a food processor and add in the wet ingredients and pulse until a sticky ground “meat” like texture.
Now, transfer to a cutting board and knead for a few minutes and mold the “lamb’.
Preparing the Simmering Broth
Add all the ingredients above in a large pot, and bring to a boil. Bring your broth to a boil.
Once boiling, lay the vegan “lamb” into the broth, cover and reduce the heat. Boil for 40 minutes, turn the “lamb” once during the cooking process.
Then remove the vegan “lamb” from the stock allow the joint to cool down for 20 minutes.
Next, preheat your oven to 355F.
Preparing the “Lamb” Marinade
While the “lamb” is cooling off add all of the ingredients above in a high-speed blender and blend smooth.
TIP: Prepare this the night before so it’s one less step to do while preparing the “lamb”.
Preparing the Herbed Vegetables
Once you finish making the marinade, chop the onions, tomato wedges and potatoes and add them to a large mixing bowl. Toss the vegetables in olive oil, lemon juice, paprika, sea salt and ground black pepper and set aside.
Roasting & Assembling the “Lamb” and Herbed Vegetables
Next, in a large roasting pan lay the “lamb” on top of parchment paper Place the garlic bulbs in both corners of the paper around the joint, making sure there is enough slack paper to cover some of the joint afterwards. Then, add chopped garlic, fresh mint and peppercorns on the top of the joint and spoon the marinade over top. Then, add the coated onions to the base of your dish, surround them with tomato wedges around the edges and top the onions with potato wedges. Now, spoon more marinade onto the joint only. Place sprigs of rosemary around the dish. Add the roasting pan to the oven. Roast for 1½ hours or until the potatoes turn golden and the joint is dry but dark caramel brown in colour. You will need to continue basting the “Lamb” with marinade about every 20 minutes to keep it from drying out and enhance the flavor. Finally, remove from the oven, slice and serve with a side of roasted vegetables, Greek salad and some hot bread! Enjoy
Place the garlic bulbs in both corners of the paper around the joint, making sure there is enough slack paper to cover some of the joint afterwards.
Then, add chopped garlic, fresh mint and peppercorns on the top of the joint and spoon the marinade over top.
Then, add the coated onions to the base of your dish, surround them with tomato wedges around the edges and top the onions with potato wedges.
Now, spoon more marinade onto the joint only. Place sprigs of rosemary around the dish.
Add the roasting pan to the oven. Roast for 1½ hours or until the potatoes turn golden and the joint is dry but dark caramel brown in colour.
You will need to continue basting the “Lamb” with marinade about every 20 minutes to keep it from drying out and enhance the flavor.
Finally, remove from the oven, slice and serve with a side of roasted vegetables, Greek salad and some hot bread! Enjoy
Fabulous! My favorite preparation for rack of lamb.
Really easy and shockingly good. Guests snuck into the kitchen to mop up the burned breadcrumb bits left in the pan.
Great method and timing for our family. Didn't use all the herbs - just Italian Parsley, shallots and garlic mixed with dried bread crumbs and olive oil. Used the browning technique and the mustard. Cooked 29 minutes at 400 convection roasting function.
I love this recipe. mind you, I do the same crust for rack of port. equally delish. I do add a couple of cloves of pressed garlic and lemon zest from one lemon. just my preference..
Love this! So easy and delicious! I change it up a bit - adding garlic, taking away mint, just for my family's style. But, really a great recipe!
Easy and delicious enough for company. I would have liked a sauce to accompany however the bread crumb topping was moist. I cut the rack into portion sizes and reduced the cooking time to 15 min in the oven which was med rare and simply perfect. Complete with a lovely mash potato and green beans for a great date night dinner.
This was easy and fabulous
Excellent,used thyme instead of mint, used food processer for herbs and bread crumbs, gave coating nice consistency.
Have been making this recipe for quite some time now but haven't gotten around to rating it. I usually don't bother to sear the lamb, just rub the mustard mix on the rack and let sit in the fridge for 2-4 hrs, then pat on the panko etc and roast. Always turns out terrific and is a requested dish among family and friends. Served this Easter with goat cheese potato gratin also on this site, steamed asparagus, and of course, deviled eggs!
Ok, but I wouldn't make this one again. Too much breadiness seems to overwhelm the delicate flavor of the lamb.
Tried placing rack in 425 oven first, then applied the dressing saved time and mess of cleaning a different pan. Also bought premium rack of lamb and it makes a difference, so tender.
This was my first time cooking lamb as well. Everyone who liked lamb just raved about it. I would not change the recipe.
Excellent dish! I also used panko crumbs and substituted thyme for the mint as that was what I had in the garden. If you have a Trader Joe's near you, the rack of lamb in the fresh meat zone is wonderful and costs less than most places. The sweet potato oven fries (also from TJ's) were a perfect pairing.
I love when lamb is cooked right, and this was soo good! It was my FIRST TIME EVER cooking lamb, so I was pretty nervous, adding the fact that lamb is so expensive! I studied lamb recipes for a while and decided this was what I wanted, and I also liked Gordon Ramsay's Rack of Lamb how to video: http://www.youtube.com/watch?v=5B6HDmeMRtI , by the way pretty identical to this recipe. The lamb turned out perfect and couldn't believe how easy it was. I did make sure my lamb was room temperature before I started cooking it. I was interested in moroccan/greek sauces to top it off (not that this recipe needs it all), anyone have any suggestions. :)
This is my absolute "go to" recipe when I make rack of lamb. It is a family favorite, especially at Easter. Here is a picture and my review: http://www.ajinthekitchen.com/imported-20110212231825/2011/4/26/mustard-and-herb-crusted-rack-of-lamb.html
We have made this recipe about a dozen times and every time we are surprised with how good it is and how easy it is to make. It is like having a 4 star dinner and a 1 star budget from a time perspective. Plus really hard to mess up.
Excellent recipe and pretty easy. It's funny how most people find lamb so mysterious and yet not that hard to cook. Do not omit the mint as this adds great dimension to the flavor.
Elegant and easy. I seared it in a cast iron pan then transferred to oven. 25 minutes and it was perfect! Tender and flavorful. I used the herbs I had on hand, mint and rosemary and cut the breadcrumbs to 3/4 a cup for 8 ribs. Serve this with Moroccan Styled Carrots, creamed peas, and couscous for a lovely dinner.
so good, really pretty easy, esp if you use one overproof skillet for searing and baking (fewer dishes!) the herbs are pretty interchangeable, though i do like to use fresh i used parsley, thyme and rosemary because no mint.
This is THE recipe for rack of lamb. I used my own variation of herbs and seasonings, plenty of garlic, celtic sea salt, and I skipped the breadcrumbs and mustard. The results were astounding. Some of my guests even said it was the best meal they had ever had. Wow!
Classic, simple, and delicious. I used this for date night "in" and used thyme and sage in lieu of the mint and parsley. Cooked 20 minutes for a perfect med-rare.
I don't understand the poor rating from the reviewer from Dallas for a recipe that works and is really tasty. Everyone I've served this lamb to has enjoyed it immensely. Iɽ disagree with that reviewer that this is a boring recipe. Instead, I call it classic, in the same way that a simply prepared rack of lamb like this and a bottle of Bordeaux is classic - not to mention delicious. This is a solid, basic technique for lamb that turns out well every time, but the recipe is also extremely versatile as any number of wet ingredients could be substituted for the mustard and other seasonings for the herbs.
Used Panko instead of regular breadcrumbs giving it a nice, light crunch. Kept the mustard to a nice thin layer, which kept the mustard from overpowering the flavor. Will definitely make this again.
This was super easy and really tasty. I didn't have plain bread crumbs so I had to use Italian flavored (which actually just added extra flavor). Maybe I didn't add enough mustard, but I found it not overpowering at all, as a few other reviews did, thought it was perfect! Easy and incredibly elegant.
20+ Lamb Recipes You'll Be Reaching For On A Regular Basis
As much as we love a Roast Lamb (honestly, it's great for a Sunday roast), sometimes we feel like doing something more. You know, like Lamb Ragu, Lamb Koftas or Lancashire Hotpot. Completely delicious recipes that are completely worth adding to your mealtime roster. Stuck for inspiration? We've got lots more lamb recipes for you to try. Along with a bunch of delicious-tasting side dishes, too! We're talking Roasted Carrots, Herb Roasted Potatoes and Roasted Tenderstem Broccoli.
Not much of a lamb fan? Check out our Pork recipes, instead!
Koftas are SUCH a great dinner choice, as they're easy to make, but look seriously fancy. We love using a mixture of minced lamb and beef and serving these with a tahini dressing, flatbreads and pomegranate seeds.
Shish kebabs (aka skewered cubes of meat), make the tastiest weeknight dinner. Packed with flavour and delicious alongside some warm flatbread, you're in for a taste sensation!
Barbecued lamb chops don't get better than this! Bursting with flavour, this recipe is packed with fresh ingredients and delicious herbs. Super easy to cook and the perfect food for eating with your hands, these lamb chops are a sure-fire yes.
Deliciously tender and practically falling apart, the slow cooked lamb is smothered in a creamy yet deeply flavoursome aromatic sauce, and it's to-die-for.
We love curry, and nothing gets us as excited as a lamb rogan josh. The trick to this is patience, and a seriously good paste. Don't scrimp on the paste ingredients, and remember it's all about low and slow. So just keep stirring occasionally and keeping an eye on that curry and you won't be disappointed.
Lamb Karahi is one of our favourite lamb curry dishes, and we're telling you now, it is well worth the time and effort to make.
We love a hearty meat sauce for topping our spaghetti or pappardelle. Lamb changes things up a bit and is even more tender than beef. This ragu is perfect if you want to make a big batch on Sunday night and freeze any leftovers for when your pasta craving hits &mdash which I'm sure will be soon!
Lamb biryani is such a gorgeous, and fragrant Indian dish filled with tender bits of lamb, fluffy rice and spices. This great one-pot version is from The Hungerpots Cookbook, and although it's not strictly traditional, it's absolutely the easiest one we've ever made.
You might be wondering where the flour is in this recipe. We've got good news: you don't need it! When the potatoes are added, they release their natural starches, which just so happen to be very good at thickening the stew. The resulting stock is velvety smooth and super flavourful.
A roasted leg of lamb is the perfect centrepiece for a special occasion meal. Preparing an expensive cut of meat like this one can be anxiety-inducing, but we promise, YOU CAN DO THIS! Even prepared super simply, it can be incredibly delicious.
When you need a super fast weeknight dinner, lamb chops are the way to go. They are quick to make and just as easy as pork chops! What could be better? So, switch up your dinner routine and make some lamb instead of the usual chicken.
You can't get much more comforting than a gorgeous Lancashire hotpot. The traditional British stew, hailing from the north west of England consists of chunks of lamb, topped with sliced potatoes (and we've thrown in cheese for good measure).
Don't write off making a tagine if you don't own a tagine pot. We made ours in a Dutch oven and it comes out perfectly! The lamb simmers until it is completely tender, while making your kitchen smell like a fancy Moroccan restaurant.
Roasting lamb is just as easy, if not easier, than roasting a chicken. Seriously, all you need to do is rub a lamb shoulder with a mixture of fresh herbs, garlic, and olive oil and throw it in the oven for an hour or so. Bonus points if you roast the meat on top of a bed of potatoes. (And why wouldn't you?)
Braising lamb shanks might sound a little intimidating, but honestly, it couldn't be easier. After a quick sear, the oven does all the work for you! You'll have the most tender, fall-off-the-bone lamb for the most comforting dinner you've had all year!
A roasted rack of lamb is the perfect showstopper, especially when it comes to Easter dinner. Because working with lamb meat isn't something people do often, it can seem intimidating. But trust us, it's really simple.
Give The Gift of American Lamb
Or, if you’re still wondering what gifts to buy for the people you love, the Holiday Pack makes a fabulous and easy gift for the foodie or chef in your life! Here’s what’s included:
- 2 packs of Lamb Hindshank Ossobuco – These American lamb hindshank slices are perfect for braising in Italian-style ossobuco. “Elegant comfort” food at its best.
- 2 packs of Boneless Lamb Stew Meat, cubed and ready to cook – Superior Farms American lamb stew meat is made from high-quality cuts and is perfect in the pot!
- 1 Lamb Leg, French Carved – The Frenched (exposed) bone end of this delicious semi-boneless American lamb leg makes for a dramatic presentation, but also allows for easier handling while cutting into the meatier, boneless end.
How It’s Delivered:
Superior Farms delivers right to your front door (or the door of anyone you gift it to!). To ensure the freshest, best quality, they pack the lamb with dry ice, double box it, and ship it frozen directly from their fulfillment center in Kansas City, KS.
Herb Roasted Rack of Lamb
I was one of those teenage vegetarians. Like many teenage girls, when I reached 13, I could no longer stomach the idea of eating an animal. Of course that didn’t last long, as my mom was a meat and potatoes kind of lady, so if I wanted to eat, I had to eat what she cooked. But, as I grew up and was able to make my own decisions on the food I ate, I was able to make more conscience decisions on the humanity of my meat choices. I try very hard to make humane decisions. Historically, I’ve avoided lamb because I just couldn’t stomach what I was eating. But as I did more research I discovered that as long as you make conscientious purchases, lamb is one of the most humanely treated animals in our food system, and its got a ton of health benefits to boot. So, along with this recipe, I thought I’d share with you some information I found on lamb. This information is particular to grass fed, pasture raised lamb
- Omega3 & 6 – Grass-fed lamb is super high in omega-3 & 6 which we all know helps promote heart health and brain development.
- Lower in Fat – Grass Fed lambs are out to pasture more, which makes them leaner. So you get the added benefit of the tasty-ness of the grass diet, but also a leaner cut of meat.
- High in Vitamin B – Grass fed lamb is incredibly high in vitamin B, B12 in particular.
- Protein – As with most meat, lamb is also high in protein.
All About the Lamb
A lamb, a baby sheep less than 1 year old, is usually sold in 5 different cuts shoulder, rack, shank, loin and leg. Lamb is a staple food across the Middle East and Europe, especially countries like Turkey and Greece. When considering how to prepare lamb, here is a quick list of what cut is best for what preparation
- Shoulder: Best for stews, and can be cut into stew meat.
- Shank: Best when braised.
- Lamb Chops: Best broiled or pan seared, then finished under the broiler.
- Rack of Lamb: Best when roasted but can also be pan seared then roasted.
- Ground Lamb: Ground lamb can be treated like ground beef or turkey, such as foods like burgers and meatballs.
As with any meat you buy at the market, it has been raised to be eaten. We always recommend trying to buy local, it’s part of our clean eating philosophy, and it’s no different with lamb. Try to find a local source for your lamb, this could be a local farm, small local grocery store, or even the farmers market. I found that a simple Google search of “local lamb Virginia” gave me a ton of options. Border Springs Farm is nearby to me and even has an online store. The specialize in grass fed lamb.
As I mentioned earlier, grass fed lamb has a plethora of health benefits, and its also delicious. Adding lamb to my diet has opened up so many recipe options for me. I love the Mediterranean and curry flavors that go well with lamb, but also the herb and minty flavors too. It’s very versatile and pretty simple to prepare. I’m considering serving this for the holiday’s this year. It would be so beautiful on a holiday table, perhaps on a bed of bright red cranberries. Oh, the possibilities!
I have always been intimidated by Rack of Lamb. It just looks so pretty and always seemed so difficult. But, I’m here to tell you, it is not! I did some research and testing with this book “Lamb Cooking 101” before tackling and perfecting this recipe. It’s pretty simple. The herbs are so flavorful and go great with the taste of the lamb. This recipe is prepared to medium rare, as that is the recommended temperature for lamb. You can adjust the oven cooking time as needed though if you want your lamb cooked to a different temperature. Enjoy!
Local Ingredient: Lamb from a local farm, rosemary from my garden.
Mix together the lemon zest, garlic, Herbes de Provence, salt, black pepper, Dijon mustard, and two tablespoons olive oil.
Quarter the shallot and toss in a bit of the mustard sauce and some extra olive oil.
Cut the meat into portion sizes. You will need to cut between the rib bones.
Place the meat on a rack in a baking dish order to keep the meat up off the bottom of the pan. Add the quartered shallot to the pan.
Bake in a 325 degree oven for 2 -1/2 to 3 hours, or until fork-tender. Place the meat on a platter, covered with foil and a towel and let it rest for 20 minutes while working on the sauce.
Heat the turkey stock, white wine and the drippings (not fat) from the lamb over medium-high heat for a few minutes before adding 2 tablespoons butter.
Grilled Herb-Crusted Lamb Kebabs
An easy lamb kebab marinade makes these Grilled Herb Crusted Lamb Kebabs special. Marinate overnight to infuse the lamb with garlic and herbs. Perfect for summer grilling, herb crusted lamb goes great with couscous salads for a healthy grilled dinner.
Do you remember My Big Fat Greek Wedding and the scene where Tula&rsquos family is roasting a lamb on a spit in their front yard? Well, that&rsquos not too far off from my family. Ok, we&rsquore not Greek and we don&rsquot cook dinner on the lawn, but growing up, lamb was a constant at our family meals and celebrations. Which is why these Grilled Herb-Crusted Lamb Kebabs are like second nature to me.
As a child, I remember my paternal grandmother, Myne, fixing leg of lamb for Easter. Hers was always a bit too done for my tastes, but as long as there were mashed potatoes and gravy, I wasn&rsquot complaining.
My maternal grandmother, Madou, made lamb for Christmas. It was loaded with garlic and roasted to a burnished finish outside, while sporting a pink interior. My grandfather helped out with a simple, vinegar-spiked au jus.
Uncle Frank cooks his lamb over an open flame. Mom has been known to butterfly and stuff her lamb. For me, lamb chops and rack of lamb are the default menu item when I don&rsquot know what to fix for company.
During the summer months, I go for minimum fuss and maximum flavor with my lamb which means an intense herb and garlic marinade, a few hours to soak up the flavors and a good sear on the Weber! There&rsquos nothing better!
If you&rsquore thinking that lamb is too expensive to be an everyday cut, I hear you. At my local Publix, they had an organic leg of lamb for $42 &mdash ouch! But when I asked the butcher for 1 1/2 pounds of lamb chunks that I could use to kebab, he took the same leg of lamb, trimmed it to perfect 2&Prime cubes and handed me a package that read $7.46. Not too shabby! And he did all the work.
After the meat has soaked up the flavors of the marinade, heat the grill while you thread the chunks of lamb onto the skewers. Note, if you&rsquore using wooden skewers, make sure you soak them for an hour before making the kebabs &mdash otherwise, they&rsquoll burn on the grill.
A medium hot grill, about 450° &ndash 500° will sear the outside and cook the interior to a perfect medium rare. Don&rsquot fiddle with the meat too much &mdash let the grill do the work. Flip it about 4-5 minutes after it goes on and watch for flare ups. It shouldn&rsquot take more than 8-12 minutes to cook, depending on how you like it.
Lamb kebabs scream SUMMER &ndash and since we&rsquore in the final weeks, it&rsquos time to make the most of it. Try these kebabs with this simple cracked wheat salad, a savory pilaf or farm fresh zucchini boats and this super-easy and eyes-rolling-back-in-your-head-good Apricot Tart.
- 1 (5-lb.) boneless leg of lamb, rolled and tied
- 3 ½ teaspoons kosher salt, divided
- 2 teaspoons freshly ground black pepper, divided
- ¼ cup loosely packed fresh rosemary leaves
- ⅔ cup loosely packed fresh flat-leaf parsley leaves
- ¼ cup loosely packed fresh thyme leaves
- 2 shallots, coarsely chopped
- 6 garlic cloves
- 1 tablespoon fresh lemon juice
- 10 tablespoons olive oil, divided
- 2 pounds small new potatoes
Rub lamb with 2 tsp. salt and 1 tsp. pepper let stand 1 hour.
Pulse rosemary in a food processor 4 or 5 times or until finely chopped. Add parsley and next 4 ingredients, and pulse 4 or 5 times or until finely chopped. Add 6 Tbsp. olive oil, and pulse 7 or 8 times or until smooth, scraping down sides as needed. Rub mixture over lamb place in a large roasting pan. Let stand 30 minutes.
Preheat oven to 450°. Toss together potatoes and remaining 1 1/2 tsp. salt, 1 tsp. pepper, and 4 Tbsp. oil place potatoes around lamb in roasting pan.
Bake at 450° for 50 minutes to 1 hour or until a meat thermometer inserted into thickest portion registers 125° (rare). Remove lamb from pan cover loosely with aluminum foil, and let stand 15 minutes before slicing.
Dice half of lamb package in 2 (2 1/2-cup) portions, and reserve for Rosemary Lamb Stew and Lamb Pita Pockets. Serve remaining lamb with potatoes and pan juices.
Note: Peel the centers of the potatoes for a pretty presentation, if desired.