Roast Lamb

Ingredients

• 4 cloves garlic, finely chopped
• 1 Tbsp. chopped fresh rosemary
• 2 tsp. fresh thyme leaves
• 3 Tbsp. extra-virgin olive oil, divided
• Kosher salt
• Freshly ground black pepper
• 1 (2-lb.) boneless lamb shoulder roast, tied with butcher's twine
• 2 lb. baby potatoes, halved if large

1. 1Place a rack in the lower third of the oven; preheat to 450ºF.
2. 2In a small bowl, mix garlic, rosemary, thyme, and 1 Tbsp. of oil; generously season with salt and pepper. Rub the herb mixture all over the lamb.
3. 3In a 13" x 9" baking dish, toss the potatoes with the remaining 2 Tbsp. of oil; season with salt and pepper. Place the lamb on top of the potatoes.
4. 4Roast until an instant-read thermometer inserted into the thickest part registers 145ºF, about 1 hour.
5. 5Let the lamb rest for 15 minutes, remove the twine, then slice and serve.