California Roast Lamb: A Flavorful Feast for Any Occasion

Preheat your oven to 400°F (200°C). Set the roasting rack in a large roasting pan.

Prepare the Lamb:
In a small mixing bowl, combine the olive oil, minced garlic, rosemary, thyme, oregano, Dijon mustard, lemon zest, lemon juice, sea salt, and black pepper. Rub this mixture generously all over the lamb, ensuring it’s well-coated.

Roast the Lamb:
Place the lamb on the roasting rack in the pan and roast in the preheated oven for 15 minutes. Then, reduce the heat to 350°F (175°C) and continue roasting for about 1 hour and 15 minutes, or until the meat reaches an internal temperature of 135°F (57°C) for medium-rare, or to your desired doneness.

Prepare the Roasting Vegetables:
While the lamb roasts, toss the halved baby potatoes, carrot chunks, and quartered red onion with olive oil, salt, and black pepper. After the lamb has roasted for about 45 minutes, arrange the vegetables around the lamb in the pan. Continue roasting until the lamb is done and the vegetables are tender, about 30 minutes.

Make the Sauce:
Remove the lamb and vegetables from the oven and cover the lamb loosely with aluminum foil. Let it rest for 10-15 minutes before carving. Meanwhile, place the roasting pan on the stovetop over medium heat. Add the red wine, beef or lamb broth, and balsamic vinegar, scraping any browned bits from the bottom of the pan. Simmer for 5 minutes, then stir in the butter to finish the sauce.

Serve:
Carve the lamb and serve with the roasted vegetables. Drizzle with the wine sauce and garnish with fresh herbs if desired.

Serving and Storage Tips: