Roast Leg of Lamb
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: American
Serves: 4
  • 1 2½-lb. bone-in leg of lamb
  • 1 large cloves garlic, sliced
  • 1 sprig of rosemary, separated into clusters of 3 to 5 leaves each
  • 1½ tsp black pepper
  • 2 tsp dried lavender, crushed
  • 1 lb. medium red potatoes, halved
  • 1½ tbsp olive oil
  • Kosher salt and freshly ground black pepper
  1. Make sure the lamb is dry by patting it with paper towels. Make several deep slits through the roast and insert a sliver of garlic and a rosemary leaf cluster into each slit. Sprinkle the roast with the cracked pepper and lavender. Cover and refrigerate overnight.
  2. Remove the meat from the refrigerator and let sit at room temperature for 30 minutes before roasting. Heat the oven to 375° with the rack in the center.
  3. Toss the potatoes with the olive oil, salt and pepper to taste in a 9" x 13" roasting pan until well coated. Arrange cut side down in a single layer.
  4. Sprinkle the lamb all over with 1½ tsp of salt and set it on the potatoes. Roast about 2-1/2 hours until well done.
  5. Remove from the oven and let rest for 20 minutes tented with aluminum foil.
  6. Slice and serve with potatoes.
Recipe by San Pasqual’s Kitchen at