Preparation

1. Score the lamb in a chessboard-like pattern all over the leg of lamb.
2. Generously rub the lamb with olive oil, garlic, white wine, salt, and pepper on all sides.
3. Place the lamb in a pan and cover with plastic wrap. Place in the refrigerator overnight to marinate for at least 12 hours and up to 48 hours.
4. Preheat the oven to 425°.
5. Remove the lamb and place it in a pan with a rack and roast at 425° for 25 minutes and then at 350° for 80-90 minutes or until it reaches 135° to 140° internally.
6. Remove the lamb and let it rest for 15 minutes before slicing and serving.
7. For the Potatoes: With about 30 minutes left in the cooking process of the lamb, begin to make the potatoes. Add the oil to a very large frying pan or rondeau pot over high heat until it begins to lightly smoke. Add the potatoes and onions into the pan and sauté for 10-12 minutes or until they begin to brown. Place the pan in the oven and cook for 10-15 minutes or until the potatoes are browned and tender.
8. For the Lavender Reduction: Simply bring a sauce pan to medium heat. Add the vinegar and reduce overtime and stir periodically. Lower heat if needed to prevent burning.
9. Finally, slice the lamb and serve with the potatoes. Add a drizzle of Lavender reduction as a final touch.