Roast Boneless Leg of Lamb

With two cast iron cooking surfaces in one, our colorful Multifunction Roaster is perfect for cooking both a protein and side dish at the same time. In this comforting recipe, a garlic-rubbed leg of lamb roasts to perfection in the bottom of the roaster, while the vegetables tenderize in the lid turned roasting dish. The dish is finished with a bright drizzle of fresh mint sauce to add contrast to the deeply roasted flavors.

Lamb

8 tablespoons unsalted butter, softened

6 cloves garlic, chopped

1 bunch rosemary, chopped

3 teaspoons salt

2 teaspoons freshly ground black pepper

1 boneless leg of lamb, about 4-5 pounds, trimmed and tied

Roasted Vegetables

Olive oil

Salt

Freshly ground black pepper

1 pound baby carrots, scrubbed and trimmed

3 pounds baby potatoes

2 red onions, quartered

1 pound asparagus

Mint Sauce

3 cloves garlic, minced

1 bunch fresh mint leaves, chopped

1 lemon, zested and juiced

1/2 cup olive oil

Salt

Freshly ground black pepper

For the lamb:

Preheat oven to 450°F. Mix together the butter, garlic, rosemary, salt and pepper in a small bowl. Rub butter mixture all over the lamb. Place the lamb into the roaster and then transfer dish to preheated oven. Roast for 20 minutes, then lower the temperature to 350°F. Cook until the lamb is medium-rare and the internal temperature is 135°F to 140°F, about 1-1 1/2 hours, checking the internal temperature with a thermometer after an hour. Remove the lamb from the oven and let rest for 15 minutes before slicing.

For the roasted vegetables:

Meanwhile, place the carrots, potatoes and red onion in a shallow roasting dish or sheet pan and toss together with enough olive oil to lightly coat the vegetables. Season with salt and pepper. In the last 30 minutes of cooking the lamb, place the dish in the oven along with the lamb and roast for 20 minutes, tossing the vegetables halfway through. Add the asparagus and cook until tender, about 8-10 minutes more.

For the mint sauce:

While the lamb is resting, place the garlic, mint, lemon zest, juice and olive oil in a small mixing bowl and stir to combine. Season to taste with salt and pepper. Serve alongside the lamb and vegetables.