Rosemary-Garlic Roast Leg Of Lamb With Red Potatoes

INGREDIENTS:

• 1 4.1/2-lb. bone-in shank half  of a leg of lamb 

• 2 to 3 large cloves garlic,  sliced into 

• 1/8-inch slivers 

• 2 6-inch rosemary sprigs, separated into clusters  of 3 to 5 leaves each  

• 1 Tbs. freshly cracked black pepper  

• 1.1/2 Tbs. dried lavender, crushed  

• 2 lb. medium red potatoes (about 10), quartered 

• 3 Tbs. olive oil Kosher salt and freshly ground black pepper

METHOD:

Pat the lamb dry:

with paper towels. With a small paring knife, make a deep  slit through the fat layer on the roast and insert a sliver of garlic and a rosemary leaf cluster. 

Repeat every 2 inches over the fat layer, using all of the garlic and rosemary. Sprinkle the roast with the cracked pepper and lavender. 

Cover: and refrigerate overnight.

Remove the meat by following these steps:

Remove from the refrigerator and set aside for 30 minutes to come to room temperature before roasting. Meanwhile, preheat the oven to 375°F and put a rack in the center.

Toss the potatoes in the following order:

in a 10×15-inch (or comparable) roasting pan with the olive oil until completely coated. Season with salt and pepper and place in a single layer, cut side down.

Sprinkle the lamb with the following ingredients:

1 tbsp. salt, all over, and sprinkle on the potatoes Roast for 1 1/2 hours, or until an instant-read thermometer placed in the thickest part of the potatoes registers 135°F for medium rare and the potatoes are soft when probed with a fork.

Transfer the roast to the following location:

Cover loosely with foil and let aside for 20 to 30 minutes on a serving plate or carving board. Keep the potatoes warm in the oven that has been turned off.

Serve the roast in the following manner:

entire or cut with a ring of potatoes around it