Cooking Time: 2 hrs 10 min Servings: 8
Herbes de Provence Infused Olive Oil
- 6 lbs leg of spring lamb- with hard skin (fell) removed (or 3-1/2-pound boneless rolled roast of lamb shoulder)
- 2 tablespoons Olive Scene Herbes de Provence Olive Oil
- 6 large garlic cloves
- sea salt and freshly ground pepper to taste—(season well)
- 6 large baking potatoes
- 2 large onions, sliced
- 1 tablespoon freshly chopped rosemary
- About 1 cup water
- Preheat oven to 375 degrees.
- Cut 10 very thin lengthwise slivers from garlic; chop remaining garlic.
- Pierce the lamb with point of a sharp knife to make a slit.
- Hold the slit open and insert a garlic sliver.
- Use the knife to help you hold the slit open.
- Make more slits, spacing them fairly evenly, and insert remaining garlic slivers.
- Rub lamb all over with olive oil
- Sprinkle lamb with salt and pepper to taste-seasoning well
- Set lamb in a roasting pan.
- Peel and quarter potatoes and put them in pan around meat.
- Sprinkle potatoes with remaining chopped garlic, salt, and pepper.
- Add sliced onions, 2 tablespoons rosemary, and ¾ cup water to pan.
- Cover the pan with foil.
- Bake 1 hour.
- Uncover and stir potatoes gently, adding ¼ cup water if pan is dry.
- Bake 30 minutes and stir again, adding a few tablespoons water if pan becomes dry.
- Roast lamb another 10 to 30 minutes, basting lamb and potatoes occasionally, or until lamb is very tender.
- An instant-read or meat thermometer should register 150 degrees F for medium or 160 degrees for well done. Remove lamb and let rest covered while browning potatoes.
- Bake potatoes uncovered for 30 more minutes.
- Spoon juices over potatoes.