Seasoned Mini Porterhouse Lamb with Roasted Vegetables

Prep Time: 5 Minutes

Cook Time: 25 Minutes

Total Time: 30 Minutes

Serves: 2

Seasoned Mini Porterhouse Lamb with Roasted Vegetables is the perfect special anytime meal for two. The porterhouse lamb roast is already seasoned, so there's no real work needed. Just sear it in a cast iron skillet, add baby potatoes and grape tomatoes and let it finish in the oven. The lamb is rich and juicy, the potatoes tender and the tomatoes cooked down until jammy and delicious - all in one pan! Four ingredients and 30 minutes start to finish makes it almost too easy- so enjoy this on a weekday or anytime!

Ingredients

Thomas Farms Seasoned Mini Porterhouse Lamb

1 Thomas Farms® Seasoned Mini Porterhouse Lamb Roast (about 10 ounces)
2 tablespoons vegetable oil
6 ounces baby potatoes (no larger than 1-inch), cut in half lengthwise
1 cup grape tomatoes

Instructions

Heat the oven to 400°F. Discard the elastic ties and tie the lamb with kitchen twine.
Heat 1 tablespoon oil in a 10-inch cast iron skillet over high heat. Add the lamb and cook until well browned on all sides. Leave the lamb in the skillet.
Toss the potatoes with ½ tablespoon oil in a bowl. Season with salt and pepper. Add the potatoes to one side of the skillet. Toss the tomatoes with the remaining ½ tablespoon oil in the bowl. Season with salt and pepper. Add the tomatoes to the other side of the skillet.
Place the skillet in the oven and roast for 15 minutes or until the lamb reaches 135°F. for medium-rare and the potatoes are tender. Remove the lamb to a cutting board and let stand for 5 minutes. Slice the lamb and serve with the roasted vegetables.