· 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