One Pot Meal: Roasted Lamb, Potatoes, Cauliflower and Shallots

This is a recipe inspired by my dad's Pankko crusted rack of pork, Eating Well's Roast Leg of Lamb, Cauliflower & Shallots and Sandra Lee's Chicken Provencal recipes. The result, multiple layers of flavor and all in one skillet!

Ingredients:

4 tablespoons extra-virgin olive oil, divided
2 pounds leg of lamb, boneless and tied together with kitchen twine
salt and pepper to taste
3 tablespoons stone ground mustard
1 cup Pankko
3 sprigs thyme, chopped
1/3 cup parsley, finely chopped
1 pound baby or new potatoes
1 medium head cauliflower, roughly chopped
5 shallots, halved
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon dried oregano

Preheat oven to 425 degrees Fahrenheit. Heat 2 tablespoons olive oil in a large skillet on medium-high heat. Season lamb with salt and pepper and brown all sides of the lamb. Let lamb cool for 10 minutes. In the meantime mix Pankko, thyme and parsley in a large plate. Smear mustard all over lamb and then coat with Pankko mix. Place lamb in skillet and in oven for 20 minutes. In a large bowl add potatoes, cauliflower, shallots, dried herbs, salt and pepper to taste and 2 tablespoons olive oil; mix well. After 20 minutes add vegetable mixture and roast for an additional 20 minutes or until lamb is 145 degrees Fahrenheit (for medium). Let lamb rest for 10-15 minutes and cut in half inch slices. Enjoy!