Lamb Shank Roasted with Fresh Potatoes and a Fiery Mint-Rum Glaze

Deliciously Savory Lamb with Crispy Potatoes

Ingredients

• 6 large garlic cloves, peeled
• 1 tablespoon fresh thyme, finely chopped
• 1 to 1.5 teaspoons dried culinary lavender buds, finely chopped
• 1 (4- to 5-pound) lamb leg, shank end, trimmed
• 3 pounds small Yukon Gold potatoes, halved
• 1/4 cup olive oil
• 2 tablespoons plus 1/2 teaspoon flaky sea salt, divided
• 2 tablespoons mixed peppercorns
• 1 tablespoon dried rosemary
• 1 tablespoon herbes de Provence

For the Spicy Mint-Rum Sauce:

• 3/4 cup mint jelly
• 3 tablespoons dark Barbados rum (1 ounce)
• 1 small jalapeño, seeded and finely chopped

Cooking Process

To kick off this culinary adventure, preheat your oven to a sizzling 450°F. Start by finely chopping the garlic on your cutting board and add in the freshly chopped thyme and lavender. With the broad side of your chef's knife, mash this fragrant mixture into a coarse paste.

Next, take a sharp paring knife and make about 15 incisions, roughly 1/2 inch wide and 3/4 inch deep, all over the lamb leg. Generously stuff these openings with approximately 1/4 teaspoon of your garlic paste, ensuring even distribution.

In a large roasting pan, toss together the halved Yukon Gold potatoes with olive oil and 1/2 teaspoon of salt until they’re well coated. Arrange them in an even layer and roast them in the preheated oven for about 10 minutes, or until they begin to turn golden brown.

While the potatoes roast, combine the mixed peppercorns, dried rosemary, herbes de Provence, and the remaining 2 tablespoons of salt in a spice grinder. Pulse the blend until it’s coarsely ground — about 8 pulses. Once done, rub this aromatic mixture generously over the lamb.

Remove the potatoes from the oven and give them a gentle stir. Place the lamb, fat side facing up, on top of the potatoes, and return the pan to the oven. Roast at 450°F until the lamb starts to develop a lovely brown crust, approximately 15 minutes.

After that, stir the potatoes again, lifting the lamb to mix them underneath. Reduce the oven temperature to 350°F and continue roasting until the lamb reaches your desired level of doneness. A thermometer inserted into the thickest part of the meat should read 120°F for medium-rare, typically between 1 hour to 1 hour and 25 minutes. Once finished, let the juicy lamb rest for 15 minutes.

For the spicy mint-rum sauce, combine the mint jelly, rum, and chopped jalapeño in a small saucepan over medium heat. Stir often until the jelly melts and the sauce is warmed through, about 5 minutes.

Transfer the lamb to a cutting board for carving into thin slices. Toss the roasted potatoes with the pan drippings for added flavor. Serve your succulent lamb alongside the crispy potatoes and drizzled with the zesty mint-rum sauce.

Any leftover spicy mint-rum sauce can be stored in an airtight container for up to two days—just remember to reheat before serving!

Note: The lamb leg, particularly the shank end, is a unique cut that cooks quicker than a standard whole leg while presenting beautifully on the table. Your local butcher can assist in preparing this cut or suggest alternatives like a whole leg of lamb or bone-in shoulder. For the best flavor, choose quality herbes de Provence.