Easter - Roast Leg of Lamb

For Easter this year, Porgy and I decided to have a mellow at-home dinner of Roasted Leg of Lamb that I got the day before from Little City Market in North Beach with some vegetables from the Farmers Market. The butcher at the market was nice enough to write down the direction how the lamb should be cooked (375 degree for 1 hour and 40 minutes) on the wrapping paper. I guess I would be that nice too if someone just spent $35 on a piece of meat. Well, this dish is better last for more than a couple of days.


Ingredients:
3.5 lbs of boneless leg of lamb
3 tablespoons of Dijon mustard
3 tablespoons of chopped fresh rosemary
2 tablespoons of finely chopped garlic
olive oil
1 teaspoon salt
1 teaspoon pepper
2 onion, quartered
1 lb of fingerling potatoes, scrubbed clean
1 lb of baby carrots, scrubbed clean
0.5 lb of fresh Shiitake mushroom, sliced in half

Directions:

• Preheat the oven to 375 degree.
• Mix the mustard, rosemary, garlic, salt and pepper with a couple tablespoons of olive oil in a small bowl.
• Rub the leg of lamb with the seasoning mix and let it sit for one hour at room temperature.
• Put the lamb in a roasting pan and cook for 30 minutes.
• Toss the potatoes, carrots and mushroom with a couple tablespoons of olive oil, salt and pepper and add in the vegetables into the pan.
• Cook everything for another 30 minutes uncovered.
• Cover the pan with the aluminum foil and cook for another 40 minutes.
• Let the lamb meat rest for 15 minutes before slicing.