Full recipe below, send it to a friend who’d love this!
Ingredients (for 10 servings)
8 lb bone-in lamb roast with fat cap (3.8 kg)
12 cloves garlic, divided
½ cup olive oil (120 g)
⅓ cup whole grain mustard (80 g), plus more for serving
1 lemon, juiced
10 sprigs fresh rosemary, stemmed and leaves finely chopped, plus whole sprigs for serving
10 sprigs fresh thyme, stemmed and leaves finely chopped, plus whole sprigs for serving
1 ½ tablespoons sea salt
1 tablespoon freshly ground black pepper
¾ cup dry white wine (180 mL)
2 ½ lb yukon gold potato (1.2 kg), halved
flaky sea salt
2-3 hours before roasting, prepare lamb. Use a sharp knife to make 15 to 20 incisions, each about 2 inches deep, through fat cap on top of the meat. Thinly slice 3 cloves of garlic and use your fingers to press slices into the incisions.
In a blender, combine remaining 9 garlic cloves, olive oil, mustard, lemon juice, rosemary leaves, thyme leaves, salt, and pepper. Blend until a paste forms.
Spread paste evenly over the lamb. Let marinate at room temperature for 2 to 3 hours.
Preheat oven to 425°F.
Place lamb on a roasting rack in a roasting pan and pour wine into the bottom of the pan. Roast for 15 minutes.
Remove pan from oven and reduce heat to 325°F.
Arrange potatoes, cut side down, in the roasting pan and place the lamb on the rack on top. Roast for 2 hours, tossing potatoes and basting lamb with the roasting liquid halfway through.
Transfer potatoes to a platter, baste the lamb again with remaining pan juices, and return lamb to the oven. Continue to roast, basting often, until an instant-read thermometer inserted into thickest part of the leg reaches 130°F (medium-rare), 45 minutes to 2 hours more, depending on thickness. (As a general rule, the lamb should roast 20 minutes per pound for medium-rare).
Transfer lamb to a platter and set aside to rest for 20 minutes. While lamb rests, return potatoes to roasting pan, season with flaky salt, and warm in oven until just heated through, about 20 minutes. Return potatoes to serving platter.
Carve lamb into ½-inch (1 cm) thick slices and arrange on platter with potatoes, garnished with rosemary and thyme sprigs.