Herb Roasted Lamb With Potatoes And Carrots

• LAMB
• 3 tablespoons Crisco cooking oil or 3 tablespoons vegetable oil
• 3 tablespoons all-purpose flour
• 2 tablespoons coarse grain mustard
• 2 tablespoons balsamic vinegar
• 2 tablespoons fresh rosemary, chopped
• 4 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 leg of lamb, butterflied and trimmed (4 lb)
• VEGETABLES
• 1 (600 g) package europe's best first harvest baby potatoes, frozen
• 1 (600 g) package europe's best carrots, frozen (a la Parisienne)
• 1/4 cup Crisco cooking oil or 1/4 cup vegetable oil
• 6 garlic cloves, peeled
• 1 tablespoon fresh rosemary, chopped

1. LAMB:.
2. Heat oil in a small skillet or saucepan. Whisk in flour and cook over medum heat, stirring for 2 minutes. Add next six ingredients. Stir to combine. You will have a thick paste. Cool marinade for 15 minutes. Rub over lamb. Marinate for 30 minutes or up to 8 hours in the refrigerator.
3. Preheat oven to 375u0b0F Line 2 Baking sheets with parchment paper.
4. VEGETABLES:.
5. Combine frozen potatoes and carrots in a medium sized bowl. Toss with remaining ingredients. Place on prepared baking sheet. Bake on lower rack in preheated oven for 45-50 minutes.
6. Place prepared lamb on baking sheet. Place on middle rack of oven. Bake lamb at the samt time for 40 minutes or until a meat thermometer registers 140F for medium rare. Transfer lamb onto a carving board and tent loosely with foil. Let stand for 10 minutes before carving.

lamb, cooking oil, allpurpose, coarse grain mustard, balsamic vinegar, fresh rosemary, garlic, salt, pepper, lamb, potatoes, carrots, cooking oil, garlic, fresh rosemary

Taken from www.food.com/recipe/herb-roasted-lamb-with-potatoes-and-carrots-364392 (may not work)