2 1/2 pounds boneless leg of American lamb roast
1 Tablespoon dijon mustard
2 teaspoons chopped fresh rosemary
1 teaspoon dried oregano
1 teaspoon salt, divided
½ teaspoon onion powder
½ teaspoon black pepper
12 petite white potatoes, halved
1 red onion, cut into wedges
1 pound items from olive bar (black & green olives, cherry peppers, sun dried tomatoes, roasted garlic, etc.)
1 pound campari tomatoes on the vine, or grape or cherry tomatoes
1 lemon, thinly sliced
2 Tablespoons olive oil
One hour prior to cooking remove lamb from fridge.
Preheat oven to 375-degrees.
Arrange potatoes, red onion, olive bar items, tomatoes and sliced lemon on a rimmed sheet pan. Drizzle with olive oil and ½ teaspoon salt. Toss to combine.
Combine ½ teaspoon salt, with dijon mustard, rosemary, oregano, onion powder and black pepper. Rub this mixture over the lamb roast.
Roast until an instant-read thermometer registers 125°F to 130°F for medium rare, 60 – 75 minutes, or 130°F to 135°F for medium, 75-90 minutes. Transfer the lamb to a cutting board and let it rest for 10 minutes before carving.