Nothing is quite as soul satisfying as tender, flavorful roast leg of lamb. This recipe, inspired by Fine Cooking magazine, combines garlic, fresh rosemary and dried lavender to bring out the best in this classic preparation. It's the perfect centerpiece for a Sunday family dinner or an elegant dinner party!
Our grass fed & finished Leg of Lamb is a seasonal item. Please check our web store for availability.
|(1) 4 lb. bone-in Stemple Creek Ranch leg of lamb roast|
|4-5 large garlic cloves, sliced into thick slivers|
|fresh rosemary sprigs, cut into small clusters|
|1 1/2 Tbl. dried culinary lavender|
|good quality course ground sea salt and black pepper|
|3 Tbl. olive oil|
|baby red or yukon gold potatoes, sliced in half|
|1.||Pat the lamb dry with paper towels and place fat side up on a cutting board. Use a sharp paring knife to make several deep slits through the fat about 2" apart across the surface of the roast. Insert a sliver of garlic and a rosemary leaf cluster into each slit.|
|2.||Season the roast all over with lavender and fresh cracked pepper. Cover and refrigerate overnight to allow the herbs to infuse the meat.|
|3.||The next day, remove the roast from the refrigerator and allow to rest at room temperature for 30 minutes prior to roasting. Preheat the oven to 375F.|
|4.||Toss the potatoes and olive oil. Season with salt and pepper, and spread evenly over the bottom of the roasting pan in a single layer with the cut side down.|
|5.||Lightly season the lamb roast with sea salt and set on top of the potatoes.|
|6.||Place roasting pan on the center oven rack. Roast the lamb until an instant read thermometer inserted in the thickest part reaches 135F (medium-rare), and the potatoes are fork tender (about 60 to 75 minutes).|
|7.||When done, transfer the roast to a serving platter and cover loosely with foil. Let rest for 20 minutes before carving. Garnish the platter with the roasted potatoes and serve.|