Roasted lamb with smashed potatoes and asparagus
1
Points®
Total time: 1 hr 40 min • Prep: 20 min • Cook: 1 hr 20 min • Serves: 12 • Difficulty: Easy
This twelve-serving dinner might require a bit of coordination, but the deliciousness that results is well worth it.
Ingredients
Uncooked lean and trimmed lamb leg
2½ pound(s), boneless, trimmed and tied into a roast
Table salt
2 tsp(s), divided
Rosemary
2 tsp(s), finely minced (or to taste)
Fresh thyme
2 tsp(s), finely minced (or to taste)
Garlic
6 clove(s), large, finely minced
Olive oil
2 tbsp(s), divided
Uncooked new potatoes
3 pound(s), fingerling suggested, scrubbed but not peeled
Asparagus
3 pound(s), washed and trimmed
Olive oil cooking spray
4 spray(s)
Instructions
1
Preheat oven to 425ºF.
2
To make lamb, set lamb in a large roasting pan. In a small bowl, combine 1/2 teaspoon of salt, rosemary, thyme, garlic and 1 teaspoon of oil; rub all over lamb.* Place pan in middle of oven and cook for 20 minutes; reduce oven temperature to 300ºF and roast until desired degree of doneness, about 25 to 30 minutes more. Remove lamb to a cutting board or serving platter and allow it to rest, loosely covered with aluminum foil, for 10 to 20 minutes before slicing across the grain; spoon any juices over top.
3
After lamb has been removed from oven, increase oven temperature to 425ºF.
4
To make potatoes, while lamb is roasting, heat a large pot of water over high heat; boil or steam potatoes until just fork tender, about 15 to 20 minutes. Do not allow potatoes to become mushy.
5
Coat 2 baking sheets with cooking spray. Using 2 teaspoons of oil, place 12 dots of oil on each sheet. Place a potato on a dot of oil and carefully smash it with a spatula or back of a small bowl or plate. (You want it smashed but not in pieces.) Repeat until all potatoes have been smashed. Drizzle 2 teaspoons of oil over potatoes and sprinkle with 1 teaspoon of salt. Roast potatoes until desired crispness, about 25 to 30 minutes.
6
Meanwhile, to make asparagus, coat another baking sheet with cooking spray; top with asparagus. Drizzle remaining teaspoon of oil over asparagus; sprinkle with remaining 1/2 teaspoon of salt and roll asparagus to coat. Roast at 425ºF until tender, about 10 to 14 minutes, depending on asparagus size.
7
Yields about 2 potatoes, 3 ounces of lamb and 4 to 6 asparagus spears per serving.
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