What better way to warm hearts and home this winter than with this simple and delicious sheet pan meal. If you haven’t noticed, cooking a meal completely on one sheet pan is the new trend. We say, anything that means less dishes to wash is alright in our books. Since this cooks in the oven, it’ll warm your kitchen and fill your house with delectable fragrance. Save this meal for a cold and blustery day and you’ll be delighted with the result. Our 2016 Petite Sirah has all the right bright fruit and mouthwatering pepper to be the perfect foil against the fat in the lamb and the umami flavors in the olives and tomatoes.
Ingredients
Serves 4 – 5
- 2 1/2 pound boneless leg of lamb roast
- 1 Tablespoon dijon mustard
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon dried oregano
- 1 teaspoon salt divided
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 12 small white potatoes halved
- 1 red onion cut into wedges
- 1 pound items from olive bar – black & green olives, cherry peppers, sun dried tomatoes, roasted garlic, etc.
- 1 pound tomatoes on the vine or grape or cherry tomatoes
- 1 lemon thinly sliced
- 2 Tablespoons olive oil
Instructions
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Preheat oven to 375-degrees.
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Arrange potatoes, red onion, olive bar items, tomatoes and sliced lemon on a rimmed sheet pan. Drizzle with olive oil and ½ teaspoon salt. Toss to combine.
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Combine ½ teaspoon salt, with Dijon mustard, rosemary, oregano, onion powder and black pepper. Rub this mixture over the lamb roast.
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Roast until an instant-read thermometer registers 125°F to 130°F for medium rare, 60 – 75 minutes, or 130°F to 135°F for medium, 75-90 minutes. Transfer the lamb to a cutting board and let it rest for 10 minutes before carving.
Enjoy!