Lamb Recipe

Prepare the marinade

In a bowl, whisk together 4 tbs olive oil, chopped rosemary, thyme leaves, minced garlic, lemon zest, lemon juice, red wine, Dijon mustard, 1.5 tsp salt and 1 tsp freshly ground black pepper until emulsified.

Marinate the lamb

Place the lamb pieces in a large zip-top bag or shallow dish. Pour the marinade over the lamb, massage to coat evenly, remove excess air from the bag and refrigerate for at least 2 hours and up to overnight (8–12 hours) for best flavor. Bring the lamb to room temperature for 30 minutes before roasting.

Preheat and prepare vegetables

Preheat the oven to 425°F (220°C). In a large roasting pan, toss the potatoes, carrots, onion wedges and smashed garlic cloves with 2 tbs olive oil, 1 tsp salt, 1/2 tsp black pepper and 2 rosemary sprigs so they form an even layer.

Arrange lamb with vegetables

Remove the lamb from the marinade (reserve the marinade). Pat the lamb pieces dry with paper towels to promote browning and place them on top of the vegetables in a single layer, leaving space between pieces. Pour any remaining marinade into a small saucepan (see pan sauce).

Roast

Roast uncovered at 425°F (220°C) for 20 minutes to develop color. Reduce oven temperature to 375°F (190°C) and continue roasting 25–35 minutes, until an instant-read thermometer inserted into the thickest part reads: 125°F (52°C) for medium-rare, 135°F (57°C) for medium. Vegetables should be tender and caramelized. Total roast time will be about 45–55 minutes depending on piece size.

Rest

Remove the lamb from the oven, transfer the lamb to a cutting board and tent loosely with foil. Let rest 10–15 minutes to allow juices to redistribute before slicing. Keep vegetables warm in the roasting pan.

Deglaze pan

Place the roasting pan over two burners set to medium-low heat (or transfer pan juices to a skillet). Add the reserved marinade to the pan and simmer briefly to reduce and cook the raw wine and garlic for 2–3 minutes.

Make sauce

Add 1 cup lamb or beef stock and bring to a gentle boil, scraping up browned bits from the pan. Simmer until reduced by about one-third (3–5 minutes). If you prefer a silkier finish, whisk in 2 tbs cold unsalted butter off the heat, then finish with 1 tsp balsamic vinegar for brightness.

Optional thickening

If thicker sauce is desired, mix 1/2 tsp cornstarch with 1 tbs cold water and whisk into the simmering sauce, cook 1 minute until glossy. Season to taste with salt and pepper.

Strain and serve

Strain the sauce through a fine-mesh sieve into a small saucepan or gravy boat, discarding solids. Keep warm until ready to serve.

Slice or arrange the rested lamb pieces on a platter with the roasted vegetables. Spoon pan sauce over the lamb or serve on the side. Sprinkle chopped parsley over the vegetables and lamb and serve with lemon wedges for squeezing.