Ingredients:

  • 2.5 lbs (1.1 kg) boneless leg of lamb, trimmed of excess fat
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1.5 lbs (680g) baby new potatoes, halved or quartered if large
  • 1 lb (450g) baby carrots, trimmed
  • 1 lb (450g) asparagus, trimmed
  • 1 red onion, cut into wedges
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Optional: Lemon wedges, for serving
  • Optional: 1/2 cup (118ml) Chicken Stock

Instructions:

  1. In a mixing bowl, combine olive oil, garlic, rosemary, thyme, salt, and pepper. Rub the mixture all over the lamb. Cover and refrigerate for at least 30 minutes, or up to overnight.
  2. Preheat oven to 400°F (200°C). In a large bowl, toss the potatoes, carrots, and red onion wedges with olive oil, salt, and pepper.
  3. Spread the vegetables in a single layer on the prepared sheet pan. Place the lamb on top of the vegetables. (If you wish you can add a small amount of chicken stock to help steam the vegetables)
  4. Roast for 50-60 minutes, or until the lamb reaches an internal temperature of 135°F (57°C) for medium-rare, 145°F (63°C) for medium, or 160°F (71°C) for well-done. About halfway through, add the asparagus to the sheet pan.
  5. Remove the lamb from the oven and let it rest for 10 minutes before slicing. Serve the lamb and vegetables with lemon wedges, if desired.