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Rosemary-Garlic Roast Leg of Lamb with Red Potatoes

by Arlene Jacobs

read reviews (3)

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. Serves 6 to 8

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leg of lamb lavender rosemary more more

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 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.

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

photo: Scott Phillips

From Fine Cooking 116 , pp. 41

March 1, 2012

user reviews

Rate this Recipe

by DebitNM, 7/21/2012This came out great! I would cook it to 140 degrees, then take it out and let it sit to 145 degrees for a more medium rare. I would also increase the amount of garlic and rosemary, studding it more than every 2". I used fingerling potatoes and they cooked just perfectly in the allotted time. I added parsnips to the potatoes for a complete all in one meal - carrots would work too.

by Maryford, 4/17/2012This was great! I couldn't fine lavender locally, and didn't have time to mail order it, so had to substitute herbes de Provence, which worked just fine. I also had to cook the potatoes a bit longer after the roast came out, but they finished crispy on the outside and meltingly tender inside.

by floridacook, 4/9/2012Wonderful and easy way to cook lamb. Simple but yummy flavors that allows you to really enjoy the taste of the lamb. Great recipe! Looked exactly like the picture. Started the potatoes 20 minutes earlier and still needed to cook longer after meat came out to get them crispy. Added a bit more garlic and will definitely make it again.

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