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Recipe

Rosemary-Garlic Roast Leg of Lamb with Red Potatoes

Scott Phillips

Servings: 6 to 8

An overnight rest allows the Provençal blend of herbs and garlic that dot this leg of lamb to infuse the meat. Arranging the potatoes cut side down in a single layer beneath the lamb guarantees maximum caramelization.

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

Nutritional Information

      Calories (kcal) : 370
      Fat Calories (kcal): 130
      Fat (g): 14
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 115
      Sodium (mg): 530
      Carbohydrates (g): 19
      Fiber (g): 2
      Protein (g): 40

Preparation

  • 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 1-1/2 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.

Reviews

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Reviews

  • murray27 | 04/26/2015

    I decided just this morning to make this for dinner tonight. I didn't have "overnight" at my disposal, but the flavors of garlic and rosemary still permeated the meat beautifully. I also didn't have lavender so I substituted Herbs de Provence. This is one delicious lamb recipe. And the potatoes are killer!

  • ErinV | 11/29/2013

    This was so good...the garlic, rosemary, and lavender blended together with the lamb perfectly. I cut off all the fat first, rubbed the lamb with olive oil, and then added the garlic and rosemary. I covered it with additional garlic and rosemary, and fresh lavender. My guests loved it!

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