Leg of Lamb Cooked over New Potatoes with Spicy Mint-Rum Sauce

foodandwine.com

Cynthia Harbaugh

subheading: Lamb and Potatoes:

6 large garlic cloves, peeled

1 tablespoon fresh thyme leaves, finely chopped

1 to 1 ½ teaspoons dried culinary lavender buds, finely chopped

1 (4- to 5-pound) shank-end lamb leg, trimmed (see Note)

3 pounds small (about 1 ½- to 2-inch round) Yukon Gold potatoes, halved

¼ cup olive oil

2 tablespoons plus ½ teaspoon flaky sea salt, divided

2 tablespoons mixed peppercorns

1 tablespoon dried rosemary

1 tablespoon herbes de Provence (preferably Simply Organic, see Note)

subheading: Spicy Mint-Rum Sauce:

¾ cup mint jelly (such as Stonewall Kitchen)

3 tablespoons (1 ounce) dark Barbados rum

1 small (5/8-ounce) jalapeño, seeded and finely chopped

Directions at foodandwine.com

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