Dijon-herbed Roast Leg of Lamb

Infused with garlicky goodness, our tender, juicy centerpiece holiday roast made with lemony roasted red potatoes is a guaranteed showstopper! 6 lb. bone-in leg of lamb, trimmed of excess fat

6 cloves garlic 3 Tbs. olive oil

1 Tbs. chopped fresh rosemary

2 tsp. salt 1/2 tsp. pepper

2 Tbs. Dijon mustard

1 tsp. chopped fresh thyme

3 lbs. small red potatoes, cut into 3/4"-thick wedges

1 Tbs. lemon juice

Preheat oven to 425°F. Arrange rack in large roasting pan. Cut 1"- deep, 1/2"long slits in meat all over lamb. Cut 3 cloves garlic into thin slices; insert into slits all over lamb.

Chop remaining 3 cloves garlic. In bowl, combine chopped garlic with olive oil, rosemary, salt and pepper. Transfer 2 Tbs. of garlic mixture to large bowl; reserve. Add mustard and thyme to remaining garlic mixture; rub all over lamb. Transfer lamb to rack in roasting pan. Roast 20 minutes. Reduce oven to 325°F.

Toss potatoes with reserved garlic mixture. Remove lamb from oven; add potatoes to pan under rack. Roast until meat thermometer inserted into thickest part of lamb away from bone registers 135°F, 45-50 minutes for medium- rare. Transfer lamb to platter; loosely cover and let rest 10 minutes before carving. If necessary, continue roasting potatoes until tender, about 10 minutes, while lamb rests. Toss potatoes with lemon juice before serving. Servings: 8. Calories: 463. Protein: 45 g. Fat: 18 g. (5 g. sat.). Chol.: 133 mg. Carbs.: 28 g. Sodium: 804 mg. Fiber: 3 g. Sugar: 2 g. Kitchen time: 30 minutes. Total time: 1 hour, 50 minutes.