Everyone needs to have a great signature dish in their artillery and this is IT! A simple and elegant one pan roasted lamb and potato recipe cooked to perfection and drizzled with an herb infused chimichurri.
When I am not inventing new recipes in the kitchen, I find my favorite way to enjoy an evening is to get together with close friends and family over a warm meal. As most hosts will say, a lavish dinner is not an easy task to accomplish.
I like to think that I am a pretty fabulous hose. The kind of host who is focused yet gracious. And with the arrival of my guests I seem perfectly put together and in control in a dashing outfit, seemingly relaxed an putting finishing touches on my food with a sprinkle of this, a dab of that and refilling everyone’s emptying glasses.
Yea…not so much guys. You see most of the time I am usually doing last minute dinner parties. And I am typically running around like a chicken with my head cut off, in yoga pants, slicing, dicing, grilling and roasting. But you damn well better believe I am refilling everyone’s glasses 🙂 That part is not optional.
I have always believed that every host has to have an artillery of weapons at their side to prepare for their dinners. But the most important one? THE recipe.
You know that recipe that makes the host shine out like a star and leaves their guests salivating for more. Forget the chicken, forget the tenderloin; ladies and gentlemen I would like to present to you the star of our show : Lamb.
Many of my friends and clients are terrified of making lamb. The hefty per pound price tag will intimidate any food lover and make them question if they are worthy of cooking such a beautiful cut of meat. The bottom line is, yes, you are worthy and no, it is not difficult to make.
Today’s recipe is a one pan roast that is a true crowd pleaser. I used lamb loin only because it was given to me by a friend of mine who ordered meat from a purveyor and had no idea what to make with it. This recipe will work JUST AS FABULOUSLY with boneless leg of lamb though.
The lamb loin is seasoned super simply with salt, pepper, really fruity olive oil and garlic powder. I added some potatoes to the pan and let them roast with the lamb, slowly absorbing the luscious lamb juices. While the lamb cooks up a quick whizz in the Vitamix later and I have the sexiest and most delicious mint chimichurri ever to douse my taters and lamb in. It’s delicate yet uber flavorful. Perfect for this simple dish.
The aromas that fill the kitchen will truly make anyone’s mouths water. And while that lamb is in the oven you can even enjoy a delicious glass of wine…go on do it, you deserve it! Yoga pants or not…you are still fabulous.
- 1 lamb loin (they vary from ½-1 lb in weight)
- 2 pounds of red potatoes, washed and cut into 1 inch pieces
- ¼ cup of olive oil
- ¼ cup of mint, loosely packed
- 2 tbsp of dill
- 3 garlic cloves
- Pinch (or more) of red pepper flakes
- 1 tbsp of freshly squeezed lemon juice
- Water as needed
- Salt and pepper to taste
- In a food processor or blender, combine mint, dill, half of the olive oil, garlic, red pepper flakes, lemon juice and salt and pepper. If the mixture is a bit to “tight” loosen it up with a bit of water.
- Preheat oven to 450-degrees.
- Line a baking sheet with a raised edge with foil. I actually prefer to do this in a foil pan. Much easier clean-up.
- Place the lamb roast flat side up on the baking sheet. Place cut up potatoes around the lamb roast and drizzle with remaining olive oil, salt and pepper.
- Roast for 30-35 minutes for medium rare. Toss the potatoes half way through cooking to ensure even browning. An instant read thermometer should read 125-130 degrees Fahrenheit for medium rare)
- Remove pan from oven and place tenderloin on the cutting board. Let rest for 10 minutes.
- Toss the potatoes with half of the chimichurri sauce.
- Slice the lamb loin, drizzle with remaining sauce and enjoy.