A perfect main dish to serve during large gatherings with friends and family!
6 - 10 Servings
10 minutes
Classic Roasted Leg of Lamb
Ingredients
7-9 lbs
Leg of Lamb
1\/2 cup
Proven\u00e7al Herbs Olive Oil
10
Finely minced Garlic Cloves
1\/4 cup
White Wine
Salt & Pepper
10
Yellow Potatoes (2\
1\/2
Red Onion (peeled and sliced)
1\/2 cup
Lavender Vinegar
Preparation
- Score the lamb in a chessboard-like pattern all over the leg of lamb.
- Generously rub the lamb with olive oil, garlic, white wine, salt, and pepper on all sides.
- 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.
- Preheat the oven to 425°.
- 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.
- Remove the lamb and let it rest for 15 minutes before slicing and serving.
- 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.
- 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.
- Finally, slice the lamb and serve with the potatoes. Add a drizzle of Lavender reduction as a final touch.
