Description
Seasoned with herbes de Provence this Roast Leg of Lamb with Red Potatoes will beautifully grace any table.
Ingredients
- 1 whole (2 1/2 Lb. Size) Bone-in Leg Of Lamb
- 1 clove Garlic, Sliced
- 1 sprig Rosemary, Separated Into Clusters Of 3 To 5 Leaves Each
- 1-½ teaspoon Black Pepper
- 2 teaspoons Dried Lavender, Crushed
- 1 pound Red Potatoes, Halved
- 1-½ Tablespoon Olive Oil
- Kosher Salt And Freshly Ground Black Pepper
Preparation
Make sure the lamb is dry by patting it with paper towels. Make several deep slits through the roast and insert a sliver of garlic and a rosemary leaf cluster into each slit. Sprinkle the roast with the cracked pepper and lavender. Cover and refrigerate overnight.
Remove the meat from the refrigerator and let it sit at room temperature for 30 minutes before roasting. Heat the oven to 375°F with the rack in the center.
Toss the potatoes with the olive oil, salt and pepper to taste in a 9″ x 13″ roasting pan until well coated. Arrange potatoes cut side down in a single layer.
Sprinkle the lamb all over with 1 1/2 teaspoons of salt and set it on the potatoes. Roast for about 2-1/2 hours until well done. Remove from the oven and let it rest for 20 minutes tented with aluminum foil. Slice and serve with potatoes.
