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Roasted Lamb with Fresh Herb Vinaigrette

Tender, juicy roast lamb is elevated with a bright, flavorful herb vinaigrette made from fresh garden herbs, shallots, and a splash of vinegar. This dish is simple enough for a family dinner, yet special enough to serve guests. The fresh herbs balance the mild richness of the lamb, creating a beautiful, well-rounded flavor that highlights the quality of pasture-raised meat.
Cook Time 2 hours 30 minutes

Ingredients

Lamb Roast

  • 2 med. leeks washed & cut in half length wise
  • 1 pound new potatoes washed & halved
  • 3- 5 lbs. leg of lamb roast
  • 3-4 cloves of garlic peeled & thinly sliced
  • 2 tsp. sea salt
  • 2 tsp freshly cracked black pepper
  • 1/2 cup dry white wine or chicken broth

Herb Vinaigrette

  • 1/2 cup fresh parsley chopped
  • 1/4 cup fresh mint chopped
  • 3 Tbs. fresh oregano chopped
  • 2 Tbs. fresh thyme chopped
  • 1 small shallot finely chopped
  • 1/2 cup olive oil
  • 2 Tbs white wine vinegar
  • 1 tsp sea salt
  • 1 tsp black pepper

Instructions

  • Preheat oven to 400 degrees
  • Line the bottom of a roasting pan with the prepared leeks and potatoes.
  • Trim the lamb of any excess fat.
  • With a sharp knife, make small slits in the roast about 2-3 inches apart. Insert a slice of garlic into each slit.
  • Rub the roast with a little olive oil, salt and pepper.
  • Place the roast into the roasting pan on top of the vegetables.
  • Pour the wine into the pan.
  • Cover the pan with a heavy lid or tent the roast with a layer of parchment paper and aluminum foil.
  • Roast for 30 minutes.
  • Decrease the oven temperature to 350 degrees, uncover the roast and bake for 1-2 hours longer or until the internal temperature reaches 150 - 165 degrees. Pull the pan from the oven and allow roast to rest for 20 minutes.
  • Prepare the fresh herb vinaigrette. Stir the herbs and shallots together in a small bowl. Whisk in the oil, vinegar and salt & pepper.
  • Slice the roast thinly
  • Plate the roast and roast veggies on a serving platter and pour the herb vinaigrette over the sliced roast.
  • Pour the rest of the herb vinaigrette into a serving pitcher. Enjoy!