- 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
Rub the lamb dry:
the use of paper towels.
With a small paring knife, cut a deep slit in the layer of fat on the roast and put a thin slice of garlic and a cluster of rosemary leaves inside.
Repeat every two inches over the fat layer, using all of the garlic and rosemary.
Add the cracked pepper and lavender to the roast.
Cover: and refrigerate overnight.
Take the meat out:
from the fridge and let it sit out for 30 minutes at room temperature before roasting.
While that’s going on, put a rack in the middle of the oven and heat it to 375°F.
Throw the potatoes away:
with the olive oil in a 10×15-inch pan or something similar until everything is well coated.
Season with salt and pepper and arrange in a single layer with the cut side down.
Dust the lamb with:
salt and put it on the potatoes.
About 1 1/2 hours, or until a thermometer inserted in the thickest part reads 135°F for medium rare and a fork can be used to pierce the potatoes.
Moving the roast:
to a serving platter or carving board, loosely cover with foil, and let rest for 20 to 30 minutes.
Keep the potatoes warm in the oven after you’ve turned it off.
The roast is served:
whole or cut up, with potatoes set up around it.