Roast Lamb with Mushrooms and Potato Cakes

Step 1

Preheat oven to 400°F. Pat the 1.5 lb lamb dry and season generously with salt and pepper.

Step 2

Heat 1 tbsp olive oil in an oven-safe skillet over high heat. Sear lamb until browned, 2-3 minutes per side.

Step 3

Transfer skillet to oven and roast lamb until internal temperature reaches 135°F for medium-rare, about 10-12 minutes. Rest on a plate.

Step 4

Meanwhile, boil 1 lb potatoes in salted water until fork-tender, about 15 minutes. Drain, mash coarsely, season with salt and pepper.

Step 5

Shape mashed potatoes into 4 patties. Heat 1 tbsp olive oil and 1 tbsp butter in a skillet over medium heat. Cook patties until golden and crisp, 4-5 minutes per side.

Step 6

In same skillet, add remaining 1 tbsp olive oil and 1 tbsp butter. Sauté 8 oz mushrooms and 0.5 lb Brussels sprouts (halved) until browned and tender, about 8 minutes. Season with salt and pepper.

Step 7

Add 1 cup beef broth and 1 tbsp chopped rosemary to the skillet, scraping up browned bits. Simmer until slightly thickened, about 3 minutes.

Step 8

Slice rested lamb and serve with potato cakes, vegetables, and gravy spooned over.