Rosemary-Garlic Roast Leg of Lamb with Red Potatoes

Rosemary-Garlic Roast Leg of Lamb with Red Potatoes
Photo by Scott Phillips


  • 2 lb. medium red potatoes (about 10), quartered
  • 2 to 3 large cloves garlic, sliced into 1/8çêë-inch slivers
  • 1 4-½-lb. bone-in shank half of a leg of lamb
  • 2 6-inch rosemary sprigs, separated into clusters of 3 to 5 leaves each
  • 1-½ Tbs. dried lavender, crushed
  • 1 Tbs. freshly cracked black pepper
  • 3 Tbs. olive oil
  • + 1 more ingredients
    • Kosher salt and freshly ground black pepper

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 ...

View full recipe at Fine Cooking


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