Herb Roasted Lamb With Potatoes And Carrots - cooking recipe

Ingredients

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

Preparation

LAMB:.
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.
Preheat oven to 375\u00b0F Line 2 Baking sheets with parchment paper.
VEGETABLES:.
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.
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.