Timing wise, roast the lamb first. While it's roasting, boil the potatoes. While it's resting, roast the potatoes and sautee the asparagus. Boom, you'll have a complete meal done at the same time. Booyah.
Roast Leg of Lamb
3-4 lb boneless leg of lamb, rolled and tied
2 heads garlic, of which 4 cloves pulled off and minced finely
1 tbsp lemon zest (about 1 large lemon)
2 tbsp fresh thyme, minced
1/2 tsp dried rosemary, minced
1 1/4 tsp kosher salt
1/2 tsp ground black pepper
1 tbsp olive oil
Preheat oven to 375. Combine the 4 minced cloves, zest, thyme, rosemary and olive oil and rub all over lamb. Place on roasting pan. Chop about 1/4" off the tops of the garlic heads and rub with oil and place next to the lamb. Roast for 70-80 minutes, or until meat temperature reaches 130 for medium rare. (For a chart of meat doneness, check this out. Shout out to the Reluctant Gourmet, too, for answering one of my questions about how long to put a rub on meat.)
When it reaches your desired doneness, take out and allow to rest while you roast the potatoes.
Roasted Smashed Potatoes
adapted from The Pioneer Woman's Crash Hot Potatoes
2 or 3 small round potatoes per person
same herbs used in the lamb for a "cohesive meal, lol" to taste
salt and pepper to taste
Boil the potatoes until you can easily stick a fork into the middle (fork tender). After you take the lamb out, turn the oven up to 450. Spread the potatoes out on a baking sheet and use a masher to smash down (you can see pics on the above link). Season with salt, pepper and herbs. Generously drizzle olive oil. Shake the pan a bit just to distribute the oil evenly on the bottom. Roast for 20 minutes or until the edges are browned and crisped.
Lemony Asparagus Tips
1 lemon, half zested and cut in half
as much asparagus as you want to eat - about 1/2 lb per person
Cut asparagus tips into about 5" stalks. Heat olive oil to medium high heat. Cook until the thick end is soft enough for a fork to easily poke, but the stalk has some snap to it. Take off heat. Toss with a pinch of salt, lemon zest, and the juice of 1/2 of the lemon. Serve hot.