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Garlic Leg of Lamb
2 potatoes
1 cup extra virgin olive oil
1 pound boned leg of lamb
3 ounces garlic
1 sprig rosemary
4 sprigs thyme
1/4 cup chopped parsley
1/4 cup chopped marjoram
2 cups lamb stock
2 slices dry bread, crust removed
1 ounce sliced garlic
SALAD:
3 ounces mixed salad greens
1/4 cup extra virgin olive oil
1/2 lemon, juiced
salt
Preheat oven to 400�F. Peel the potatoes and slice them extremely
thinly using a mandolin. Rinse the slices well and dry them
thoroughly. Grease 4 (4-inch) baking pans with 1-inch sides.
Beginning at the outer edge, carefully arrange overlapping potato
slices in a circular fashion, finishing at the center. This should
create a shallow potato basket. Brush with some olive oil and bake
until lightly browned.
Using a sharp knife make small incisions all over the leg of lamb
and insert roughly half of the garlic into the slivers. In a heavy
pan over medium heat, brown the lamb on all sides in extra-virgin
olive oil, adding the chopped herbs. Cover, place in the oven, and
cook slowly for 1 hour and 15 minutes, until meat is cooked through.
Reduce the lamb stock over medium heat until it becomes a syrup-like
consistency. Cube the dry bread and toast it briefly in a cast-iron
skillet. Cut a clove of garlic into thin slices and fry them in
olive oil without allowing them to brown. To make the dressing for
the greens, combine the extra-virgin olive oil, lemon juice, and
salt. To serve, place a potato basket on each plate. Fill with
slices of lamb and top with lamb reduction. Serve with salad greens
and garnish with toasted bread cubes and garlic chips.
Yield: 4 servings |
