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.
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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!
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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