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Eric Ripert & La Boîte, “Voyager Collection”
1 Australian leg of lamb, bone in and shank attached (4-5 pounds)
15 small sprigs of rosemary (about 1 inch long each)
2 heads of garlic, peel and cut horizontally in half
3 tablespoons Oz spice blend
2 tablespoons canola oil
3 pounds Yukon Gold potatoes, washed and cut into 1 1/2 inch cubes
4 shallots, peeled and sliced
Fine sea salt
Freshly ground black pepper
Preheat the oven to 400 degrees. Place the leg of lamb onto a large cutting board. Using the tip of a small knife, make 1/2-inch-deep slits all over the lamb. Insert a garlic slice and rosemary sprig into each slit. Coat the whole leg with canola oil and season with salt, pepper, and 2 tablespoons of the spice blend. Place the leg in a large roasting pan presentation side up, and put into the oven to roast.
While the lamb is roasting, put the potatoes and shallots in a large bowl, lightly coat with canola oil, and season with salt and the remaining spice blend. When the lamb is about halfway done cooking (30 to 40 minutes), add the potatoes to the roasting pan along with the lamb. The potatoes will roast in the pan drippings.
Once the lamb has reached desired doneness (145 to 165 degrees when probed with a meat thermometer) and the potatoes are tender, remove from the oven and allow to rest for 15 minutes. Once the lamb has rested, place it on the large cutting board. Thinly slice the lamb and arrange it nicely on a large serving platter. Spoon the potatoes and pan drippings into a side dish. Serve family style.