Ingredients:
- 1 (4.1/2-pound) shank with bones, half a leg of lamb
- 2 to 3 big cloves of garlic, cut into small pieces
- Slivers of 1/8-inch width from 2 rosemary twigs, each 6 inches long
- 1 tablespoon of freshly ground black pepper
- 1.1/2 teaspoons of crushed dried lavender
- 2 pounds of medium red potatoes, cut into quarters (about 10)
- 3 tablespoons of olive oil
- Kosher salt and freshly ground black pepper
Instructions:
- Begin by drying the lamb with a towel, using paper towels if needed.
- With a small paring knife, create a deep cut in the layer of fat on the roast. Insert a clump of rosemary leaves and a thin slice of garlic into the cut.
- Distribute the remaining garlic and rosemary slivers evenly over the fat layer, spacing them every 2 inches. Sprinkle cracked black pepper and crushed dried lavender over the meat.
- Cover the lamb and refrigerate it overnight to allow the flavors to meld.
- Remove the lamb from the refrigerator and let it sit at room temperature for 30 minutes. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius), positioning an oven rack in the middle.
- Toss the quartered red potatoes with olive oil in a 10×15-inch baking pan until they are evenly coated. Arrange the potatoes in a single layer with the cut side facing down. Season the potatoes with salt and freshly ground black pepper.
- Dust the lamb with kosher salt and place it on top of the potatoes in the baking pan.
- Roast the lamb and potatoes in the preheated oven for approximately 1 1/2 hours for medium rare. The potatoes should be soft when pierced with a fork, and an instant-read thermometer inserted into the thickest part of the lamb should read 135°F (57°C).
- Once cooked, carefully remove the lamb from the oven. Wrap the lamb loosely in foil and let it rest for 20 to 30 minutes on a serving dish or cutting board.
- While the lamb rests, keep the potatoes warm in the oven, which can be turned off.
- Carve the lamb into desired portions and arrange it on the serving dish, surrounded by the roasted red potatoes.
- Serve the herb-roasted leg of lamb and garlic-rosemary-infused potatoes, and enjoy a flavorful and comforting meal.
This recipe produces a succulent leg of lamb with a harmonious blend of rosemary, garlic, and lavender flavors. The tender meat is complemented by the aromatic roasted potatoes, creating a delightful dish for any special occasion or gathering.
