Sheet Pan Lamb Dinner
This Sheet Pan Lamb Dinner makes holiday entertaining easy. Lamb is roasted with potatoes, tomatoes, lemons and olives until perfectly cooked and ready to serve.
Ingredients
- 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 petite 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 campari 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.