Roast Lamb (From New York Times)

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   Garlic, Dill and Potatoes

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   Heat oven to 400. Rub a 2-pound piece of boneless lamb shoulder with a mixture of chopped dill, minced garlic, olive oil, salt and pepper. Roll and tie (or just roll into a uniform roast). Marinate in the fridge for a few hours if you have time. Spread small or cut-up potatoes in a roasting pan; toss with olive oil, salt and pepper, and lay lamb on top. Roast until the lamb reaches 130 (for medium rare), 45 minutes to 1 hour and 15 minutes. Slice and serve with pan juices.

* Per serving · 4 servings · Values may vary.

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