Rolled Rack of Lamb Roast

Ingredients

• 2lb rolled rack of lamb roast
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 2 tbsp olive oil
• 1 lbpotato fingerlings
• 1/2 lb baby-like carrots
• 2 small onions, quartered
• 1 handful parsley, chopped
• Salt and pepper
• 1 tbsp olive oil

Directions

Mix the teaspoon of salt, 1/2 teaspoon of pepper, thyme, rosemary and olive oil together, stab the roast all over with a knife, then rub in the herb mixture. Refrigerate overnight.

Mix the potatoes, carrots, onions, parsley, salt, pepper and olive oil together, then place on the bottom of a tajine or baking pan.

Place the marinated roast on top of the vegetables, then place in a 425 F oven for 30 minutes. Reduce the temperature to 350 F, stir the vegetables, then return to the oven for 30-45 minutes.