![Photo of Roasted lamb with smashed potatoes and asparagus by WW](https://cmx.weightwatchers.com/assets-proxy/weight-watchers/image/upload/t_WINE_EXTRALARGE/gd3pmohvmu1igryhm8dj.jpg?auto=webp&optimize=medium)
Roasted lamb with smashed potatoes and asparagus
5
Points®
Total Time
1 hr 40 min
Prep
20 min
Cook
1 hr 20 min
Serves
12
Difficulty
Moderate
This is a stunning, wonderful entrée, featuring roasted lamb, smashed potatoes, and perfectly cooked asparagus, worthy of any dinner party or family get-together. It requires a bit of coordination, but the deliciousness that results is well worth it. For added convenience, you can rub the lamb with the garlic-herb oil and let it to sit, covered, in the refrigerator for 24 hours before you cook it. You can also change the flavor profile of the roast by changing up the rub: try sage or oregano instead of the thyme, make your own mustard paste, or simply rub a little salt, pepper, olive oil, and parsley all over the lamb.
Ingredients
Uncooked lean and trimmed lamb leg
2½ pound(s), boneless, trimmed and tied into a roast
Table salt
2 tsp, divided
Rosemary
2 tsp, fresh, finely minced (or to taste)
Fresh thyme
2 tsp, fresh, finely minced (or to taste)
Garlic
6 clove(s), finely minced
Olive oil
2 Tbsp, divided
Uncooked potato
3 pound(s), fingerling suggested, scrubbed but not peeled
Asparagus
3 pound(s), washed and trimmed
Olive oil cooking spray
4 spray(s)