1. In a small bowl, mix Dijon, garlic, parsley, salt and pepper. Coat lamb evenly with this mixture. Roast in a 350F oven until an internal temperature is reached of 135°F. 2. Boil potatoes until cooked. Let cool, then slice into coins. Sauté potatoes and onions until golden brown. Add salt and pepper. 3. Melt butter add peas, mint, and tomatoes. Cook until heated through. Cut lamb into slices. 4. Serve with peas tossed with fresh mint, blistered cherry tomatoes and Lyonnaise potatoes. ---------------------------------------------------------------------------
Nutrition
Ingredients
