Rosemary-Garlic Roast Leg of Lamb with Red Potatoes

Ingredients

• 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 Tbs. freshly cracked black pepper
• 3 Tbs. olive oil
• Kosher salt and freshly ground black pepper
• + 1 more ingredients
• • 1-½ Tbs. dried lavender, crushed

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