herb roasted lamb

One pot main courses are my favorite meals. I went a little fancy for this one, but it was a Manager's Special so it did't hurt my pocketbook too much. If you develop a relationship with your butcher or local farm, you can get the inside scoop. I picked up this organic lamb roast for $22 instead of $38 and it turned into a weeknight treat my family wouldn't normally eat. The same preparation can be used with many types of meat like pork butt or beef brisket. 


1 4-6 pound boneless leg of lamb

3 whole garlic cloves

1 chopped onion

Kosher salt

Black pepper

2 tablespoons dried mint

1 tablespoon dried parsley

3 tablespoons dijon mustard

3 carrots

2 cups chicken or beef stock (homemade is best)


  • In a large cast iron or heavy pot (I use Le Creuset) sauté chopped onion in olive oil. Add whole garlic cloves at the end so they do not burn. 
  • Rub lamb with salt, pepper, parsley, mint and dijon mustard until whole roast is fully covered
  • Brown all sides in pot until golden brown
  • Add stock and cut up carrots to pot
  • Cover pot and put into a 350 degree oven for 1.5 -2 hours or until internal temperature reaches 135 (rare) 145 (medium rare)
  • Let rest for 20 minutes before cutting and serving
  • Serve with mashed sweet potatoes, roasted asparagus and green salad