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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This was excellent. My teen daughter nearly licked her plate!
I failed to prep the leg of lamb the day before so I did it in the morning. Instead of the rosemary sprigs, I followed the advice of an earlier reviewer and made a paste in the food processor with garlic, rosemary, salt, pepper, Dijon, and evoo. I cut the fat cap in a traditional crosshatch and smeared the paste all over it. I added carrots and parsnips in with the potatoes and roasted as directed.
Served with a green salad and Oregon Pinot Noir. Really easy and worthy of a special occasion.
I used a 4 Lb semi-boneless leg. Inserted the Garlic slivers. Slathered Dijon Mustard and Olive Oil over the entire leg. Made a Herb rub with Rosemary, Sage ,Oregano, Onion Powder and fresh ground Black Pepper. Coated the entire leg and set in fridge overnight. Sliced potatoes into 1/2" rounds with Olive Oil, fresh Pepper and a handful of fresh Parsley. Roasted the Lamb for about 1 3/4 Hours. The potatoes were infused with the delightful flavors of the rub and Lamb. Wonderful. Enjoyed with French Syrah wine.
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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