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Sheet Pan Lamb Dinner

Course: Main Course
Keyword: lamb, onion, potatoes, tomatoes

Ingredients

  • 2-½ lbs. Boneless leg of American lamb
  • 1 tbsp. Dijon mustard
  • 1 tsp. Chopped fresh rosemary
  • 1 tsp. Dried oregano
  • 1 tsp. Salt divided
  • ½ tsp. Onion powder
  • ½ tsp. Black pepper
  • 12 Petite white potatoes halved
  • 1 Red onion cut into wedges
  • 1 lb. items from olive bar black and green olives, cherry pepper, sun dried tomatoes, roasted garlic, etc.
  • 1 lb. Campari tomatoes on the vine or grape, or cherry tomatoes
  • 1 Lemon thinly sliced
  • 2 tbsps. Olive oil

Instructions

  • One hour prior to cooking remove the lamb from fridge.
  • Preheat oven to 375 degree.
  • Arrange potatoes, red onion, olive bar items, tomatoes and sliced lemon on a rimmed sheet pan. Drizzle with olive oil and ½ tsp. salt. Toss to combine.
  • Combine ½ tsp. salt with Dijon mustard, rosemary, oregano, onion powder and black pepper. Rub the mixture over the lamb roast.
  • Roast until an instant-read thermometer registers 125 degrees to 130 degrees for medium rare, 60 to 75 minutes, or 130 degrees to 135 degrees for medium, 75 to 90 minutes. Transfer the lamb to a cutting board and let it rest for 10 minutes before carving.

Notes

Recipe by Platings and Pairings.
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