Barefoot Contessa's Best Roasted Lamb

Total Time: 1 hr 55 mins Preparation Time: 20 mins Cook Time: 1 hr 35 mins

Ingredients

• Servings: 4
• 2 garlic cloves, minced
• salt & freshly ground black pepper, plus 1 tablespoon kosher salt
• 1 tablespoon fresh thyme leave
• 1/4 cup dijon mustard
• 1 (3 lb) boneless lamb loin, trimmed and tied
• 3 small fennel bulbs, tops removed
• 8 carrots, peeled, and thickly sliced diagonally
• 10 small potatoes, cut in quarters (red or -skinned)
• 2 yellow onions, thickly sliced
• 4 tablespoons olive oil
• 4 tablespoons unsalted butter, melted

Recipe

• 1 preheat the oven to 425 degrees f.
• 2 in a food processor, combine garlic, 1 tablespoon salt, thyme leaves and mustard.
• 3 spread the mixture over the lamb and allow it to sit at room temperature for at least 30 minutes.
• 4 in the meantime, slice fennel bulbs into thick wedges.
• 5 toss the fennel, carrots, potatoes, and onions in olive oil, melted butter, salt, and pepper to taste.
• 6 place the vegetables in a large roasting pan and cook for 30 minutes.
• 7 place the lamb loin on top of the roasted vegetables and continue to cook for another 30 to 50 minutes (or when a meat thermometer inserted into the thickest part of the loin reads 138 degrees.).
• 8 remove the meat from the pan and return the vegetables to the oven to keep cooking.
• 9 cover the meat with aluminum foil and allow it to rest for 15 minutes.
• 10 remove the strings from the meat and slice it thickly.
• 11 arrange the meat and vegetables on a platter.
• 12 sprinkle salt and pepper to taste.
• 13 enjoy warm!