Servings:6 to 8
An overnight rest allows the Provençal blend of herbs and garlic that dot this leg of lamb to infuse the meat. Arranging the potatoes cut side down in a single layer beneath the lamb guarantees maximum caramelization.
这很棒。我的十几岁的女儿差点舔了她的盘子！
I failed to prep the leg of lamb the day before so I did it in the morning. Instead of the rosemary sprigs, I followed the advice of an earlier reviewer and made a paste in the food processor with garlic, rosemary, salt, pepper, Dijon, and evoo. I cut the fat cap in a traditional crosshatch and smeared the paste all over it. I added carrots and parsnips in with the potatoes and roasted as directed.
配绿色沙拉和俄勒冈黑比诺。真的很容易，值得一个特殊的场合。
我使用了4磅的半骨腿。插入大蒜片。整个腿上都撒了dijon芥末酱和橄榄油。用迷迭香，鼠尾草，牛至，洋葱粉和新鲜的黑胡椒粉制成草药摩擦。覆盖了整个腿，放在冰箱中过夜。将土豆切成1/2英寸的圆圈，加上橄榄油，新鲜的胡椒粉和少数新鲜的香菜。烤羊肉约1 3/4小时。土豆被注入了令人愉悦的摩擦和羊肉的味道。法国西拉葡萄酒。
I decided just this morning to make this for dinner tonight. I didn't have "overnight" at my disposal, but the flavors of garlic and rosemary still permeated the meat beautifully. I also didn't have lavender so I substituted Herbs de Provence. This is one delicious lamb recipe. And the potatoes are killer!
这真是太好了……大蒜，迷迭香和薰衣草与羊羔完美融合在一起。我先切断所有脂肪，用橄榄油擦拭羊肉，然后加入大蒜和迷迭香。我用额外的大蒜和迷迭香和新鲜的薰衣草覆盖了它。我的客人喜欢它！
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