Ingredients
2.5 Lbs Bone in or Boneless Lamb
10 Rainbow Carrots
5 to 10 Small Potatoes
1 Tbsp of Fresh Thyme chopped
1 Tbsp of Fresh Rosemary chopped
4 Cloves of garlic minced
Salt & Pepper
1/2 Lemon Juice
1Tbsp Lemon Zest
1 Tbsp Olive Oil
3 Bay Leaves
Instructions
Step1: Mix all the marinade ingredients together in a bowl, including the bay leaves
Step2: After cleaning the Lamb, Rainbow Carrots and Potatoes, marinate them with the mix previously made. Make sure the Bay Leaves are disposed on the lamb.
Step3: In an oven dish, disposed the Rainbow Carrots at the bottom in one layer, place the Lamb on top of them and the potatoes around.
Step4: Cover aluminum sheet and let it rest in the fridge for at least 3 hours or overnight.
Step5: Preheat oven (Bake mode) at 400F. Place the roast plate, w/ the Aluminum foil on, and bake for 40 min. After that uncover and let it cook for another 30 min. The internal Temp should be at 145F
Step6: Once done take it out the the oven and let rest for 15 min before slicing it. This will keep all the juice and moisture inside the meat and keep it from dryness
NOTE: If there is any broth remaining, you can make a delicious Pepper sauce to go w/ it.
