Leg of Lamb
Source of Recipe
Lulu's, San Francisco, CA
List of Ingredients
Potato and Artichoke Gratin
4 large baking potatoes, peeled and sliced
3 baby artichokes, trimmed and sliced (see Basics)
2 tablespoons garlic, minced
3 cups heavy (whipping) cream
salt and freshly ground pepper to taste
Lamb
1 leg of lamb, 6 to 8 pounds, fat trimmed
olive oil for rubbing
salt and freshly ground pepper to taste
5 to 6 garlic cloves, thinly sliced
16 anchovy fillets, drained
16 fresh rosemary sprigs Recipe
To prepare the potato and artichoke gratin: Preheat the oven to 425 F. In a large mixing bowl, toss potato slices with artichoke slices. Add garlic and cream; season with salt and pepper. Layer into a gratin dish. Bake uncovered for approx. 50 minutes, or until potatoes are tender when pierced with a knife and the top is browned and bubbly. Remove and set aside.
To prepare the leg of lamb: Preheat the oven to 450 F. Rub lamb generously with olive oil then season with salt and pepper and place in a roasting pan. Using a small knife, pierce holes 2 to 3 inches apart all over lamb. Press garlic, 1 anchovy fillet and 1 rosemary sprig into each hole with your finger (leave the rosemary sprigs slightly exposed). If roasting lamb in the oven, roast with fat-side up for 15 minutes. Reduce oven temperature to 350 degrees F and continue to roast 45 to 55 minutes longer, basting occasionally with lamb juices. Continue to roast lamb until done to taste. To check, insert a meat thermometer into thickest part of lamb; lamb is rare at 130 F to 140 F, medium at 145 F and well-done at 160 F.
To serve: Place a scoop of gratin on each warmed serving plate. Slice the leg of lamb straight down to the bone into thin slices. Place 2 slices of lamb on each plate and top with au jus that has come from carving the leg.
*Chef Hearon recommends leaving rosemary sprigs in lamb slices when serving.
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