Herbed Lamb with Baby Carrots, Green Beans, and Potatoes

Remove the herb leaves from the stems and chop the herbs.

Remove the crust from the bread and coarsely chop.

Toast the pine nuts in a dry frying pan and let cool. Place the cooled pine nuts, the herbs, bread, and butter in a blender and puree. Season with salt and place the mixture on parchment paper or plastic wrap. Shape the mixture into a log and wrap tightly. Refrigerate until ready to serve. 

Rinse and trim the beans.

Peel the carrots. Cook the carrots in boiling salted water for about 5 to 6 minutes, or until al dente. Using a slotted spoon, transfer to a colander and drain. Repeat the process with the beans.

Peel the potatoes and cut into 1 cm (about 1/2 inch) cubes.

Rinse the lamb and pat dry. Season with salt and pepper. Heat 1 tablespoon oil in  a pan over high heat. Add the lamb and cook until browned on all sides. Place the lamb on a baking sheet lined with parchment paper. Cut the herb butter into slices and spread generously on the lamb. Bake in preheated oven at 160° C (approximately 325° F) upper and lower heat for about 15 to 20 minutes.

Meanwhile heat 2 tablespoons oil in a nonstick skillet over medium-high heat. Add the potatoes and cook, turning occasionally, for about 10 minutes, or until crispy. Season with salt and pepper.

Sauté the green beans and carrots together in remaining oil and season with salt.

Remove the meat from the oven and let it rest briefly.