Herb-Crusted Lamb Roast with Briam (Greek Roasted Vegetables)

Prep Time: 25 minutes | Cook Time: 1 hour 45 minutes | Total Time: 2 hours 10 minutes Serves: 6-8.

Why I Love This Dish

As someone with Greek heritage, I love incorporating Mediterranean flavors into my family meals, and this lamb roast paired with Briam is one of my favorites. It’s a show-stopping dish that’s surprisingly easy to prepare, making it perfect for hosting. Most of the work happens at the beginning, giving you an hour to relax, get ready for guests, or prepare appetizers and cocktails while the lamb and vegetables roast. The combination of tender, herb-crusted lamb and caramelized roasted vegetables never fails to impress, offering a hearty, flavorful meal with minimal stress.

Ingredients

For the Lamb Roast

• 1 large boneless lamb roast (5 1/2 lbs)

• 1/4 cup olive oil

• 1 tbsp fresh rosemary leaves

• 2 tsp fresh thyme leaves

• 2 tbsp minced garlic

• Zest of 1 lemon

• 1 lemon, halved

• 1 tsp salt

• 1/2 tsp freshly ground black pepper

For the Briam (Roasted Vegetables)

• 2 medium zucchini (cut into ½-inch slices)

• 1 pint cherry tomatoes

• 1 medium red onion (cut into 1-inch pieces)

• 1 yellow bell pepper (cut into 1-inch pieces)

• 1 lb baby potatoes (quartered)

• 2 tbsp olive oil

• 1 tbsp balsamic vinegar

• 4 tbsp basil pesto

• 1 tsp Italian seasoning

• 1/2 tsp salt

• 1/4 tsp ground black pepper

• 2 tbsp Parmesan cheese (optional, for garnish)

• Fresh parsley (for garnish)

Instructions

1. Preheat the Oven: Preheat the oven to 425°F.

2. Prepare the Lamb Roast:

   • Place the lamb fat side up in a cast-iron skillet or roasting pan.

   • Blend olive oil, rosemary, thyme, garlic, and lemon zest in a food processor to make a paste.

   • Cut about 10 incisions (2 inches deep) into the lamb and spread the herb paste over the roast, ensuring some gets pushed into the incisions.

   • Sprinkle evenly with salt and pepper.

3. Start Roasting the Lamb:

   • Roast the lamb at 425°F for 15 minutes to sear.

4. Prepare the Vegetables:

   • While the lamb roasts, chop zucchini, cherry tomatoes, onion, bell pepper, and potatoes.

   • Place the vegetables in a large mixing bowl. Add olive oil, balsamic vinegar, pesto, Italian seasoning, garlic, salt, and pepper. Toss to coat evenly.

5. Lower Oven Temperature and Add Vegetables:

   • When the lamb has roasted for 15 minutes, reduce the oven temperature to 350°F.

   • Rotate the lamb and place the prepared vegetables on a baking sheet in a single layer. Add the sheet to the oven alongside the lamb.

6. Continue Roasting:

   • Roast the lamb and vegetables for an additional 70-95 minutes, depending on your preferred doneness:

     • Medium-Rare: 130-135°F internal temperature (about 70 minutes total cooking time).

     • Medium: 140-145°F internal temperature (closer to 95 minutes total cooking time).

   • Toss the vegetables halfway through for even roasting.

7. Check the Lamb and Vegetables:

   • Use a meat thermometer to check the lamb’s internal temperature when the timer goes off. Adjust cooking time as needed.

   • If the vegetables need more time, allow them to roast for an additional 10-15 minutes until tender and caramelized.

8. Rest the Lamb and Garnish:

   • Remove the lamb from the oven and let it rest, tented with foil, for 15-20 minutes.

   • Garnish the roasted vegetables with parsley and Parmesan (if using).

   • Top the lamb with a sprig of fresh rosemary for an elegant presentation.

This dish is a perfect balance of ease and elegance, giving you a beautifully flavorful meal for entertaining or family gatherings. Enjoy!