Boneless lamb roast spread with a garlic-herb paste, then coated with green peppercorn mustard and roasted on rosemary branches. The crusty, juicy result makes a sublime centerpiece for an Easter dinner or any special occasion. Baby Yukon Gold or Dutch Wax potatoes are roasted with the lamb, a perfect accompaniment for the savory lamb gravy.
Properly roasted, potatoes produce a crisp and brown crust surrounding a creamy interior. The trick is to cover them during the first part of the cooking, so that the steam cooks the potatoes all the way through, then uncover them so they can acquire a rich brown crust. The garlic and rosemary are added after the potatoes have cooked, rather than before they go into the oven — cooking so long at such a high temperature gives the seasonings an unpleasant bitter taste