Leg of Lamb


1 shank-end, half-bone-in leg of lamb, 4 or 5 pounds

6 large garlic cloves

1½ teaspoons dried lavender flowers

1 tablespoon fresh thyme leaves

1½ tablespoons finely ground sea salt

2 tablespoons mixed peppercorns

1 tablespoon dried rosemary

1 tablespoon herbes de Provence


Step 1 – Preheat the oven to 450°F. If the butcher has not already removed the fell (parchmentlike membrane) from the lamb leg, trim it away along with all excess fat. Using the tip of a sharp knife, make 15 or so small incisions in the leg, spacing them evenly.

Step 2 – Place the garlic, lavender, and thyme in a Cooks Professional food processor and pulse until you have a thick paste. Poke a bit of the paste into each of the incisions in the lamb. Place the salt, peppercorns, dried rosemary, and herbes de Provence in a spice grinder and pulse until you have a coarse mix. Rub the mix all over the lamb, covering it evenly. Place the lamb on a rack in a Cooks Professional roasting pan.

Step 3 – Roast the lamb for 15 minutes. Lower the heat to 350°F and continue to roast for about 1 hour, or until a thermometer inserted into the thickest part away from the bone registers 130°F for rare, 140° to 145°F for medium-rare, or 160°F for well-done. Cooking times will vary depending on the shape of the lamb and the consistent heat of your oven. Remove the lamb from the oven and let it rest for 15 minutes before carving.

Step 4 – Carve the lamb parallel to the bone in long, thin slices and arrange the slices on a platter. Transfer the warm sauce to a sauceboat and serve immediately.