Sunday Lamb Roast with Lemony Potatoes

Voorbereiding

In Australia, lamb is a staple—especially when it comes to the Sunday roast. In this streamlined version, the potatoes roast beneath the lamb, becoming golden and infused with the meat’s aromatic drippings. Finish it off with a refreshing mint sauce and you have a beautifully balanced meal—all from one pan.

*This recipe originally ran in Australia on HexClad.au.

1. Prepare Lamb In a small bowl, mix garlic with vinegar and sugar. Rub all over lamb and season with salt and pepper. Let marinate at room temperature for 1 hour.
2. Meanwhile, preheat oven to 425°F (220°C fan forced). In a HexClad Small Hybrid Roasting Pan, spread onion in an even layer; top with rack. Place lamb on rack and roast for 30 minutes, or until meat begins to brown.
3. Remove roasting pan from oven and reduce heat to 350°F (180°C fan forced). Carefully tuck potatoes and rosemary under rack. Pour lemon juice and ½ cup/125 ml of water into bottom of pan. Return lamb to oven and roast until an instant-read thermometer inserted into the thickest part registers 130°F/55°C for medium-rare, about 45 minutes more. Carefully remove rack with lamb and transfer to a carving board. Tent with foil and let rest while potatoes finish roasting. Meanwhile, toss potatoes in bottom of pan and roast until golden brown, 20 to 25 minutes more. 
4. Meanwhile, Make Mint Sauce In a small bowl, whisk vinegar with shallot, mint, and brown sugar. Season with salt and pepper.
5. Slice lamb and arrange on a large platter with roasted potatoes and onions. Serve with mint sauce on the side.