Herb Crusted Lamb with Rosemary Potatoes

For the lamb, beat butter in a bowl until fluffy. Add rosemary, thyme, parsley, lemon zest and breadcrumbs, stir and season with salt and pepper. Peel garlic and squeeze through a press into the bowl. Mix, form butter mixture into a log, wrap in plastic wrap and let rest in teh refrigerator for at least 40 minutes.

Preheat the oven to 200°C (approximately 400°F).

For the potatoes, scrub potatoes, leave small potatoes whole and cut larger potatoes in half. Rinse rosemary, shake dry and pluck needles from stems. Cut garlic bulb in half crosswise. Mix potatoes in a bowl with rosemary, garlic, 1 tablespoon salt and olive oil. Spread potatoes on a baking sheet and bake in the preheated oven for about 35 minutes, turning occasionally. Then remove from the oven and set aside.

Reduce the oven temperature to 80°C (approximately 150°F).

Rinse lamb, pat dry, trim and season with salt and pepper. Heat 2 tablespoons oil in a pan and sear lamb on all sides until browned. Remove lamb from pan and place in a buttered pan. Bake in the preheated oven for about 30 minutes. Add potatoes to the pan and cook for 10 more minutes in the oven. Remove the lamb from the oven and top with sliced herb butter mixture. Then cook under the preheated oven broiler, watching carefully, for 5 minutes until golden brown.