Leg of Lamb Nicoise
Full of the flavors of the south of France, this lamb roasts along with veggies bathed in a yummy Provencal-style dressing - perfect for a weekend dinner.
- 1 SunGold Half-Cut Tied Boneless Leg of Lamb Roast (2 lb/1 kg)
- 1 lb (500 g) baby potatoes, halved
- 1 lb (500 g) green beans
- 2 cups (500 mL) grape tomatoes
- 1 cup (250 mL) black olives
- 6 shallots, peeled and quartered
Herbes de Provence Dressing:
- 1/3 cup (75 mL) olive oil
- 2 cloves garlic, minced
- 2 tbsp (30 mL) herbes de Provence
- 1 tbsp (15 mL) Dijon mustard
- 2 tsp (10 mL) chopped fresh tarragon
- 1 tsp (5 mL) each salt and pepper
Preparation & Directions:
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Herbes de Provence Dressing: In small bowl, whisk together olive oil, garlic, herbes de Provence, Dijon, tarragon, salt and pepper; set aside.
- Rub roast all over with 3 tbsp (45 mL) dressing. Toss potatoes with 2 tbsp (30 mL) dressing. Toss green beans, tomatoes, olives and shallots with remaining dressing; place on parchment paper-lined baking sheet.
- Place lamb roast on rack in roasting pan; add potatoes to pan. Roast for 35 minutes. Add baking sheet of vegetables to oven; roast for about 20 minutes for medium-rare or until instant-read thermometer inserted into thickest part of lamb without touching bone registers 145 degrees Fahrenheit (63 degrees Celsius), or cook until desired doneness, and green beans are tender.
- Transfer lamb to cutting board. Cover loosely with foil; let stand for 15 minutes before slicing.
- Toss green beans, tomatoes, olives and shallots with potatoes; transfer to serving dish. Arrange lamb over top.
- For medium doneness, cook lamb to internal temperature of 160 degrees Fahrenheit (71 Celsius), and 165 degrees Fahrenheit (74 degrees Celsius) for medium-well.