Herb Crusted Roast Lamb

Instructions

PREPARE: Remove the lamb from the refrigerator 1 hour before cooking. Line a large roasting pan or baking dish with baking paper and heat the oven to 170°C Fan Forced. Cut the potatoes into large dice, quarter the tomatoes, slice the onions chunkily and halve the garlic bulbs. Transfer to a large rimmed baking sheet and toss with the olive oil and oregano. Season well and set aside.
BROWN THE LAMB: Pat the lamb dry with a paper towel, rub all over with olive oil and season well. Heat a large frying pan or skillet and brown the lamb well on all sides over medium-high heat, taking care to really brown the fatty side for the best flavour. Transfer lamb to the prepared roasting pan with the fat side up.
ROAST LAMB AND VEGETABLES: Transfer the lamb and vegetables to the oven with the vegetables below the lamb (see notes for non-fan forced ovens). Roast for approximately 60-75 minutes, or until an instant-read thermometer inserted into the thickest part of the meat reads an internal temperature of 55°C (130°F) for medium-rare, or 60°C (140°F) for medium-well. Tent the vegetables with foil if they are browning too much.
MAKE HERB CRUST: While the lamb is roasting, finely chop the parsley, chives and them and zest the lemon or orange. Mix well in a small bowl then spread over a plate.
REST LAMB: It is important not to skip this step! Place lamb on a cutting board, cover with foil and then a couple of tea towels or a towel and rest for 15 minutes. This allows the lamb to finish cooking (the temperature will rise up to 5°C in this time) and relaxes the meat so the juices are evenly distributed. Keep the roast vegetables warm.
ROLL THE LAMB IN HERBS: Uncover the lamb, brush it all over with Dijon mustard, then roll in the chopped herbs, turning to cover completely. Transfer to a warmed serving platter or carving board, then slice and serve with the roasted vegetables (seasoned well with salt and pepper) and mint sauce. It's nice for people to squeeze the softened and caramelised garlic out of the bulbs and add as much or as little as they like to the lamb.

Notes

No fan-forced oven: If possible, try to roast the vegetables side by side with the lamb or surrounding it on a large oven tray. You'll need to increase the temperature to 180°C / 350°F. If you only have a very small oven, then you'll need to choose another side dish that can be served cold or prepared on the stovetop such as mashed potato and green veg.

Resting the lamb: This step is imperative as it allows the meat to relax and redistribute its juices, making for a more tender and delicious roast.