INGREDIENTS:
-
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
METHOD:
Pat the lamb dry:
with paper towels. With a small paring knife, make a deep slit through the fat layer on the roast and insert a sliver of garlic and a rosemary leaf cluster.
Repeat every 2 inches over the fat layer, using all of the garlic and rosemary. Sprinkle the roast with the cracked pepper and lavender.
Cover: and refrigerate overnight.
Remove the meat by following these steps:
Remove from the refrigerator and set aside for 30 minutes to come to room temperature before roasting. Meanwhile, preheat the oven to 375°F and put a rack in the center.
Toss the potatoes in the following order:
in a 10×15-inch (or comparable) roasting pan with the olive oil until completely coated. Season with salt and pepper and place in a single layer, cut side down.
Sprinkle the lamb with the following ingredients:
1 tbsp. salt, all over, and sprinkle on the potatoes Roast for 1 1/2 hours, or until an instant-read thermometer placed in the thickest part of the potatoes registers 135°F for medium rare and the potatoes are soft when probed with a fork.
Transfer the roast to the following location:
Cover loosely with foil and let aside for 20 to 30 minutes on a serving plate or carving board. Keep the potatoes warm in the oven that has been turned off.
Serve the roast in the following manner:
entire or cut with a ring of potatoes around it
How to make a Butterscotch-Cake-with-Caramel-Icing Recipe?
admin
