Roast Leg of Lamb
Servings 4
Ingredients
- 1 2 1/2- lb. bone-in leg of lamb
- 1 large cloves garlic sliced
- 1 sprig of rosemary separated into clusters of 3 to 5 leaves each
- 1 1/2 tsp black pepper
- 2 tsp dried lavender crushed
- 1 lb. medium red potatoes halved
- 1 1/2 tbsp olive oil
- Kosher salt and freshly ground black pepper
Instructions
- 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.
- 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.
- 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.
- Sprinkle the lamb all over with 1 1/2 tsp of salt and set it on the potatoes. Roast about 2-1/2 hours until well done.
- Remove from the oven and let rest for 20 minutes tented with aluminum foil.
- Slice and serve with potatoes.