Rosemary-Garlic Roast Leg Of Lamb With Red Potatoes

 

·         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 10x15-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