1 4-1/2 lb bone in shank half of a leg of lamb
2-3 large cloves garlic, sliced into slivers
2 6-inch rosemary sprigs, separated into clusters of 3-5 leaves each
1 T. freshly cracked black pepper
1-1/2 T. dried lavender, crushed
2 lb. med red potatoes (about 10), quartered
3 T. EVOO
kosher salt and freshly ground pepper
1. Pat the lamb dry with paper towels. With a small paring knife, make deep slits through the fat layer of 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.
2. Remove the meat from the refrigerator and let sit at room temperature for 30 minutes before roasting. Meanwhile, position a rack in the center of the oven and heat the oven to 375.
3. Toss the potatoes with the olive oil in a 10x15 roasting pan until well coated. Season with salt and pepper and arrange cut side down in a single layer.
4. Sprinkle the lamb all over with 1 T. salt and set it on the potatoes. Roast until an instant-read thermometer inserted in the thickest part reaches 135 for med-rare and the potatoes are tender when pierced with a fork, about 1-1/2 hours.
5. Transfer the roast to a serving platter of carving board, cover loosely with foil and let rest for 20-30 minutes. Keep the potatoes warm in the turned-off oven.
6. Serve the roast whole or carved with the potatoes arranged around it.
To carve a leg of lamb: Cut off a few slices of meat parallel to the bone on the underside of the leg so it has a flat surface to rest on. Lay the leg on the cut side and make a series of vertical slits, to your preferred thickness, down to the bone. Turn the knife so that it's parallel to the bone and release the slices by making one long horizontal cut along the bone. Repeat on the remaining sides as necessary to carve all the meat from the bone.
Nutrition (6 servings): 370 calories, 40g protein, 19g carbs, 14g fat, 530mg sodium, 2g fiber