jenn's stuffed lamb roast and veggies

Ingredients

• Servings: 1
• 1 (4 pound) center cut lamb roast, bone-in
• 1/4 cup packed baby spinach
• 7 dried pineapple pieces
• 1 sprig fresh rosemary, chopped
• 1 teaspoon chopped fresh parsley
• 1 teaspoon poultry seasoning
• 1 clove garlic, chopped
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon kosher salt
• 1 teaspoon cracked black pepper
• 1/4 cup butter, melted
• 3 tablespoons olive oil, divided
• 4 carrots, quartered
• 3 yukon gold potatoes, peeled and quartered
• 1 onion, quartered

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 30 mins

Ready Time: 2 hrs 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• with a kitchen towel or paper towels, pat dry the pot roast. turn roast fat side up. with a paring knife, cut deep slits between each rib. stuff each slit with spinach and dried pineapple. wrap the roast with butchers' twine to hold the meat together.
• in a large bowl, stir together rosemary, parsley, poultry seasoning, garlic, garlic powder, onion powder, salt, cracked pepper, butter, and 1 1/2 tablespoons oil. rub half of the mixture over the roast and inside the slits.
• heat 1 1/2 tablespoons oil over high heat. sear the roast, turning to brown on all sides, about 5 minutes.
• transfer roast to a roasting pan fat side up; scatter carrots, potatoes, and onion around the roast. pour remaining rub mixture over vegetables.
• roast, uncovered, in a preheated oven for 2 1/2 hours, until the internal temperature of the roast reads 145 degrees f (63 degrees c). remove roast, cover with an aluminum foil tent, and let rest 20 minutes to 1/2 hour to ensure moistness. slice along each rib, and serve with pan gravy.