Herbed Lamb and Spring Vegetables Recipe

Ingredients

• 1 (4-pound) boneless lamb shoulder, trussed
• 1 ½ teaspoons kosher salt, divided
• 1 ½ teaspoons ground black pepper, divided
• ½ pound bacon, chopped
• 1 large yellow onion, roughly chopped
• 6 large carrots, peeled and cut into 1-inch pieces
• 5 stalks celery, cut into 1-inch pieces
• 3 tablespoons canola oil
• 2 cups water
• 2 teaspoons beef bouillon paste
• 2 pounds red potatoes, quartered
• ⅓ cup chopped fresh mint
• ¼ cup fresh lemon juice
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 teaspoon Dijon mustard
• 5 cloves garlic, minced
• ½ cup olive oil