1 whole bone in leg of lamb with shank approx. 5.5 lbs
3 garlic cloves minced
1 tbs chopped fresh rosemary
1 tsp chopped fresh thyme
3 tbs olive oil
3 tsp kosher salt plus more for garlic paste
2 tsp vegetable oil
2 lbs baby or regular Yukon gold potatoes cut into bite size pieces
1 tbs flour
1 leek sliced into 1 inch pieces
1 shallot minced
1 cup red wine
1 cup sherry wine
3 tbs butter cubed
Kosher salt and pepper
¼ cup pomegranate seeds
1 24 to 48 hours before roasting, sprinkle minced garlic with salt and mash with the back of a knife to form a paste. In a bowl combine garlic paste, rosemary, thyme and olive oil. Place the lamb on a rack over a sheet try. Rub garlic mixture over entire lamb, then sprinkle with kosher salt and place uncovered in the fridge
2 One hour before roasting, remove lamb from fridge and preheat oven to 425.
3 Heat a large cast iron skillet over medium high heat and add vegetable oil. Sear lamb on all sides until a crust forms. Reserve rendered fat. Place in a roasting pan fitted with a rack and roast until medium rare, 125⁰ approximately 45 minutes to 1 hour.
4 Meanwhile, place potatoes in a pot and cover with cold water, bring to a boil and simmer until partially cooked. Drain potatoes, place back in pot and add flour. Cover and shake pot vigorously to fluff potatoes. Pour potatoes into a roasting pan and add leeks. Pour reserved fat into pan and add salt and pepper to taste. Toss to coat. Roast 30-45 minutes until potatoes are golden, tossing once half way through.
5 When lamb is done, remove from pan and place on cutting board to rest for 15-20 minutes. Place roasting pan over medium heat and add shallot, sauté until translucent. Add wine and sherry and simmer for 2 minutes. Add butter, several cubes at a time and whisk in. Simmer for a few minutes more to reduce slightly. Season to taste with salt and pepper.
6 Thinly slice lamb, place on plates and drizzle with sauce. Serve with potatoes and leeks garnished with pomegranate seeds.