Roast Lamb for Easter

Preparation: 15 minutes
Oven: 1 hour

Ingredients
1 (2-lb.) boneless lamb shoulder roast, tied with butcher’s twine
4 cloves garlic, minced
1 tbsp.freshly chopped rosemary
2 tsp. fresh thyme leaves
3 tbsp. extra-virgin olive oil, divided Kosher salt
Freshly ground black pepper
2 lb. potatoes
4-5 tomatoes

Directions
Preheat oven to 450º and place oven rack in lower third of oven.

In a small bowl, mix together garlic, rosemary, thyme, and 1 tablespoon oil and season generously with salt and pepper.

Rub all over lamb.

In a 9″-x-13″ baking dish, toss potatoes & tomatoes with remaining oil and season with more salt and pepper.

Place lamb on top of potatoes and roast until internal temperature reaches 145º, about 1 hour. Let rest 15 minutes, remove twine, then slice roast and serve.