One Pan Lamb Dinner

Got a special occasion coming up? Create this simple yet elegant one pan dinner!

I created this dish because I wanted to make something special for my anniversary dinner with my husband, but I also did not want to create a ton of dishes. By keeping the meal a one pan recipe I was able to have fun and enjoy myself for my anniversary. A week before my anniversary I was gifted some beautiful rosemary from a neighbor and I used the rosemary as a jumping off point for the dinner. I immediately thought of lamb and potatoes when I saw the rosemary sprigs. I love making and eating lamb for special occasions because it has such a great flavor to it and lamb is a very versatile protein. While potatoes are a versatile starch. I will eat them mashed, roasted, and fried. I placed the lamb on top of the potatoes instead of using a rack because I wanted the juices of the lamb to flavor the potatoes. I saw a similar flavoring trick on my honeymoon in France, where chickens were being roasted on a rotisserie and all the juices of the chicken were dripping down onto pans of potatoes. Lastly, I needed a vegetable to finish off the dish. I saw gorgeous brussel sprouts at my local farmer’s market the day before my anniversary and became inspired. I hope you use this recipe for your next special occasion. Please enjoy!

One Pan Lamb Dinner Recipe

Yields 2-3 servings

Prep Time 20 minutes

Bake Time 70 minutes

Wine Pairing Suggestion: Chianti

Directions

Preheat oven to 350

Grease a 9 x 13 inch glass pan with olive oil.

Add the potatoes to half of the pan. Toss with salt and pepper and enough olive oil to lightly coat the potatoes.

Salt and pepper the lamb leg. Spread the Dijon mustard, garlic, and rosemary over the lamb. Place on top of the potatoes.

Bake in the oven for 35 minutes.

Take the pan out of the oven. Add the brussel sprouts to the other half of the pan. Toss with salt and pepper and enough olive oil to lightly coat the brussel sprouts. Top with chopped bacon.

Place pan back into the oven and bake for 35 more minutes.

Use a meat thermometer to determine if the lamb is done. Make sure meat reaches 135 F.

Serve warm.

Ratatouille or Gruyere biscuits also go great with this dish!

Substitution: Feel free to use any kind of potato for this dish. Golden and Russet potatoes also go great with lamb!

Substitution: If brussel sprouts are not available thick asparagus works great in this dish as well! Use what is fresh and local for you.

DID YOU MAKE THIS DISH?

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