1 Semi-Boneless Leg of New Zealand Spring Lamb
3 tbsp extra virgin olive oil, divided
2 tbsp Dijon mustard
6 sprigs fresh thyme
3 cloves garlic, minced
1 1/2 tsp salt – pinch about ½ tsp
3/4 tsp freshly ground pepper- pinch (about ¼ tsp)
2 onions, sliced
1 bulb fennel, sliced
1 can (28 oz) diced tomatoes
1/3 cup pitted Niçoise Black olives
2 tbsp chopped fresh basil
2 tbsp chopped fresh parsley
- Pat lamb dry with paper towel. Chop 2 sprigs of thyme and combine with 2 tbsp olive oil, mustard, garlic, 1 tsp salt and 1/2 tsp pepper. Rub all over lamb.
- Preheat oven to 400°F. Add onions and fennel to small to medium (4 qt) roasting pan. Season vegetables with remaining salt and pepper and drizzle with 1 tbsp olive oil. Place prepared lamb on top of vegetables.
- Roast for 30 minutes. Carefully add tomatoes, olives and thyme sprigs to roasting pan. Continue to roast for 45 to 50 minutes for medium, or until internal temperature reaches 145-150°F. Transfer lamb to cutting board. Cover loosely in foil and let rest for 15 minutes before slicing.
- Skim any excess fat from pan sauce. Remove thyme sprigs. Stir in basil and parsley. Slice lamb and serve with sauce.