Herb-Crusted Lamb with Roasted Vegetables

The dish I am proposing to you today is a true tribute to traditional French cuisine: roast lamb with herbs de Provence. This dish evokes memories of autumn, where family meals take place around a table laden with delights. The lamb, tender and juicy, pairs wonderfully with the aromatic flavors of the herbs, while the roasted vegetables add a touch of color and sweetness. It’s the perfect dish for a dinner with friends or a family gathering, where everyone will enjoy.

Preparing a roast lamb may seem intimidating, but with a few tips and a bit of patience, you will achieve flavorful meat that will impress your guests. Let yourself be guided by this simple yet delicious recipe, and discover the joy of cooking a comforting dish that warms the heart.

Ingredients

For 6 people:

• 1.5 kg of lamb (shoulder or leg)
• 4 tablespoons of olive oil
• 2 tablespoons of herbs de Provence
• 4 cloves of garlic, minced
• 1 onion, quartered
• 3 carrots, cut into sticks
• 2 potatoes, diced
• 1 zucchini, sliced
• Salt and pepper to taste

Instructions

1. Preheat your oven to 180°C (thermostat 6).
2. In a large ovenproof dish, place the lamb. Drizzle it with olive oil and rub it with the herbs de Provence, garlic, salt, and pepper.
3. Add the onions, carrots, potatoes, and zucchini around the meat. Mix well to coat the vegetables with oil and herbs.
4. Cover the dish with aluminum foil and bake for 1 hour.
5. After an hour, remove the aluminum foil and let it cook for another 30 minutes so that the meat is nicely browned and the vegetables are tender.
6. To check the doneness, pierce the lamb with a knife: the juices should run clear. Let the meat rest for 10 minutes before carving.
7. Serve the sliced lamb accompanied by the roasted vegetables. You can add a bit of cooking juice for extra flavor.

Chef's Tips

For even more flavorful meat, let the lamb marinate in olive oil and herbs for a few hours, or even overnight. This will allow the aromas to penetrate the meat well.

The vegetables can be adjusted according to your preferences. Feel free to add peppers, mushrooms, or other seasonal vegetables.

Storage

Leftover lamb keeps well in the refrigerator in an airtight container for 3 to 4 days. You can also freeze it for later consumption.