Rosemary-Garlic Roast Leg Of Lamb With Red Potatoes

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· 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


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:

from the refrigerator and let sit at room temperature for 30 minutes before roasting. meanwhile, position a rack in the center of the oven and heat the oven to 375°F.

Toss the potatoes:

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

Sprinkle the lamb:

all over with 1 Tbs. salt and set it on the potatoes. Roast until an instant-read thermometer inserted in the thickest part reaches 135°F for medium rare and the potatoes are tender when pierced with a fork, about 11/2 hours.

  • Transfer the roast:

to a serving platter or carving board, cover loosely with foil, and let rest for 20 to 30 minutes. Keep the potatoes warm in the turned-off oven.

Serve the roast:  

whole or carved with the potatoes arranged around it

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