Crispy Roast Lamb with Rosemary Vegetables

My husband's work schedule is going to be changing soon to the point where most of my dinners will likely be made in the Crock Pot while the baby looks on. Tonight, however, I had him available and so he kept an eye on the little one while I tried something new on the lamb roast we love to eat.

Ingredients for the lamb:

2 lb. boneless leg of lamb roast
1/2 cup flour
1 Tbsp rosemary
1/4 tsp garlic pepper
pinch of seasoned salt and ground black pepper
1/4 cup olive oil
2 Tbsp balsamic vinegar

Watch the terrible chunk of video my husband took of me doing this part:

Mix the flour and herbs together in a large bowl while the oil heats up in a large pot/skillet/dutch oven on the stove top (low-medium heat). Rinse off the lamb then drop into bowl and coat generously with flour mixture. Place carefully into dutch oven on the stove and brown on each side for about 5-6 minutes.

Spray olive oil into bottom of roasting pan to grease it and place lamb in center of pan. Gently pour balsamic vinegar over lamb, coating as best as you can.

Ingredients for the potato mixture:

5 red potatoes, rinsed and cubed
1/4 cup olive oil
1 Tbsp rosemary
pinch of ground black pepper
2 cloves garlic, chopped finely

Mix all together in a bowl, coating the potatoes well. Drop into roasting pan, spreading out to surround the lamb.

Vegetables:
1 lb. bag of baby carrots
2 shallots, sliced vertically
1/2 large sweet onion, sliced vertically
1 Tbsp seasoned salt
1/2 tsp ground black pepper

Spread rest of vegetables in pan and mix up with potatoes. Shake the seasoned salt and pepper over all.

Roast uncovered in oven at 325 F for 1 hr. and 30-40 minutes or until cooked well on outside and pink in the middle. All in all, this took about 30 minutes to prepare.

This turned out great! We like our lamb a little on the rare side. Don't worry, moms; I'll be changing up the pace to cheaper foods very soon!