Roast Leg Of Lamb On A Bed Of Potatoes And Wilted Greens Recipes

Steps:

• Preheat oven to 350°F. Trim all fat and silver skin from lamb. Cut small slits all over lamb with a sharp knife and put a slice of garlic and a pinch of thyme and rosemary into each slit.
• Peel potatoes and thinly slice about 1/16 inch thick with a mandoline or other manual slicer, then toss with 4 tablespoons oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a large bowl. Spread potatoes evenly in a 17- by 12- by 2-inch casserole or roasting pan. Put lamb on top of potatoes, then rub with honey and sprinkle with remaining 2 1/2 teaspoons salt and 1/2 teaspoon pepper.
• Roast lamb in middle of oven 1 hour, then drizzle with 1 tablespoon oil. Continue to roast until an instant-read thermometer inserted into thickest part of lamb (do not touch bone) registers 135°F for medium-rare, 30 to 45 minutes more. Let lamb stand, covered loosely with foil, 15 minutes.
• While lamb stands, heat remaining 2 tablespoons oil in a 4- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté minced garlic, stirring, until fragrant, about 30 seconds. Add a handful of greens and sauté, tossing with tongs, then add more greens as preceding ones wilt and sauté until all greens are wilted and tender, 5 to 6 minutes total. Season with salt and pepper.
• Transfer lamb to a cutting board and carve, then serve with potatoes and greens.

Steps:

• Pound garlic and 4 teaspoons coarse salt in mortar with pestle until paste forms. Add 1/4 cup rosemary leaves and lemon peel. Pound 1 minute. Stir 1/4 cup oil, lemon juice, and 2 teaspoons pepper into rosemary paste.
• Place lamb, fat side up, on work surface. Cut shallow slits in fat about 1/2 inch apart. Spread 5 tablespoons rosemary paste over lamb, working into slits. Turn lamb over; repeat, cutting slits and spreading with remaining paste. Wrap lamb in plastic. Place in roasting pan; chill overnight.
• Preheat oven to 425°F. Remove lamb from pan; brush pan with oil. Remove plastic wrap from lamb; return to roasting pan, fat side up. Roast lamb 15 minutes.
• Place potatoes in large bowl. Add 1/4 cup oil and 2 tablespoons chopped rosemary. Sprinkle with salt and pepper; toss to coat.
• Reduce oven temperature to 350°F. Arrange potatoes, cut side down, in roasting pan around lamb. Roast 40 minutes. Using spatula, carefully turn potatoes over; brush with pan drippings. Roast until potatoes are tender, about 15 minutes longer. Transfer potatoes to platter. Continue to roast lamb until instant-read thermometer registers 130°F to 135°F when inserted into thickest part, about 15 to 30 minutes longer, depending on thickness. Transfer lamb to platter; let rest 20 minutes. While lamb rests, return potatoes to pan; warm in oven 10 minutes to heat through.
• Arrange potatoes and lamb on platter.
• What to drink:
• The 2006 Bonny Doon Ca' del Solo ($13, California), a fruit-forward Sangiovese, would be great with the lamb.

Steps:

• For the cleanest-looking presentation, trim 1 1/2 inches of flesh from the shank bone with a sharp paring knife. (Your butcher may be willing to do this for you.)
• The fell is a thin outer layer of fat that you may find if you buy an untrimmed leg from a butcher. It's very tough, so it's important to remove all of it. A long knife with a sharp thin blade is the best tool for the job.
• Trim the excess fat that lies beneath the fell, but leave enough to enrich the meat and gravy. It also crisps up nicely when broiled, which helps give the carved slices great texture. Use shears to trim the fat pads around the hip, or large end.
• Make incisions 1 inch long and 1/2 inch deep all over the leg; they?ll allow the aromatic rub to penetrate the meat more easily. Roughening the surface in this way also results in a crisper, more flavorful crust after broiling.
• Stir together salt, pepper, garlic, rosemary, mustard, and oil in a small bowl until it forms a wet paste. Spread rub evenly over lamb, working it into the incisions. Let lamb sit at room temperature, about 30 minutes. Meanwhile, preheat oven to 425 degrees.
• Transfer lamb, fat side up, to a large roasting pan fitted with a rack, and add broth. Roast lamb 20 minutes. Reduce temperature to 325 degrees, and roast until a thermometer inserted into thickest part of flesh near the bone reaches 130 degrees to 135 degrees (medium-rare), about 55 minutes. Increase temperature to broil; broil until surface sizzles and becomes brown and crisp, about 5 minutes. Transfer lamb to a platter or carving board; let rest at least 20 minutes before carving.

Steps:

• 2-3 hours before roasting, prepare the lamb. Use a small, sharp knife to make 15 to 20 incisions, each about 2 inches (5 cm) deep, through the fat cap on top of the meat. Thinly slice 3 cloves of garlic and use your fingers to press the slices into the incisions.
• In a blender, combine the remaining 9 garlic cloves, the olive oil, mustard, lemon juice, rosemary leaves, thyme leaves, salt, and pepper. Blend until a paste forms.
• Spread the paste evenly all over the lamb. Let marinate at room temperature for 2 to 3 hours.
• Preheat the oven to 425°F (220°C).
• Place the lamb on a roasting rack in a roasting pan and pour the wine into the bottom of the pan. Roast for 15 minutes.
• Remove the pan from the oven and reduce the heat to 325°F (160°C).
• Arrange the potatoes, cut side down, in the roasting pan and place the lamb on the rack on top. Roast for 2 hours, tossing the potatoes and basting the lamb with the roasting liquid halfway through.
• Transfer the potatoes to a platter, baste the lamb again with the remaining pan juices, and return the lamb to the oven. Continue to roast, basting often, until an instant-read thermometer inserted into thickest part of the leg reaches 130°F (for medium-rare), 45 minutes to 2 hours more, depending on thickness. (As a general rule, the lamb should roast 20 minutes per pound for medium-rare).
• Transfer the lamb to a platter and set aside to rest for 20 minutes. While the lamb rests, return the potatoes to the roasting pan, season with flaky salt, and warm in the oven until just heated through, about 20 minutes. Return the potatoes to the serving platter.
• Carve the lamb into ½-inch (1 cm) thick slices and arrange on the platter with the potatoes, garnished with rosemary and thyme sprigs. Serve with whole grain mustard alongside.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut slits in the top of the leg of lamb every 3 to 4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb. Place lamb on roasting pan.
• Roast in preheated oven until the lamb is cooked to your desired doneness, about 1 3/4 to 2 hours. Do not overcook the lamb, the flavor is best if meat is still slightly pink. Let rest at least 10 minutes before carving.