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.

Ingredients List:

  • 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.
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Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour and 20 minutes

Serves: 6