Herbed Roast Lamb

Herbed Roast Lamb
by Nancy

4 pound boneless roast lamb
2 pounds Yukon Gold potatoes
2 onions, purple and yellow, peeled and quartered

Marinade:
5 cubes Dorot Crushed Garlic
5 cubes Dorot Chopped Cilantro
5 cubes Dorot Chopped Basil
2 Tablespoons olive oil
1 teaspoon sugar
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon lemon rind
2 Tablespoons lemon juice

For the marinade, mix all the ingredients together and let sit for one hour

Remove the netting from the lamb and butterfly so it opens up. Trim all visible fat and muscle, leaving the outer fat intact. Pour half of the marinade onto the inside of the lamb and the remaining on the outside of the roast. Roll up and secure with three pieces of kitchen string. Let sit for 1 hour.

Preheat the oven to 450°F. In a deep oven dish, place the potatoes and onions in the centre of the pan and the roast on top. Place the pan in the middle of oven and cook for 1/2 hour. Reduce heat to 375°F and cook a further one hour or until the internal temperature reaches 140°F. Remove pan from oven, tent with foil and let rest for 20 minutes. Cut and serve, use the pan drippings for gravy.