Roast Leg Of Lamb With Haricots Vert And Boulangere Potatoes Recipes

Steps:

• Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
• Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
• Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes. Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Slice and serve with the potatoes.

Steps:

• Heat oven to 190C/170C fan/gas 5. Cut small pockets into the skin and flesh of the lamb by piercing it with the point of a sharp knife. Stuff each pocket with a slice of garlic and a few leaves of rosemary, or scatter with thyme. Put in a roasting tin, season well with salt and freshly ground black pepper, then cover with foil.
• Peel and thinly slice the potatoes, rinse under the cold tap and pile into a large ovenproof dish or roasting tin. Toss with the onions, remaining slices of garlic and a good scattering of herbs.
• Heat the stock and butter together, then pour over the potatoes. Cover the dish with foil and bake in the oven with the lamb for 1 hr. Uncover, put the lamb on top of the potatoes and roast uncovered for 45 mins more. Allow the lamb to rest before carving, for about 15 mins. Leave the potatoes in the oven (covered, if starting to brown too much) until ready to serve.

Steps:

• Tie the lamb or ask the butcher to do so.
• Cut 5 of the garlic cloves in half lengthwise, thin thinly slice them.
• Make slits in the lamb and insert the garlic slices into the meat.
• Coarsely chop the remaining 7 cloves.
• In a small dish, combine the chopped garlic, rosemary, thyme, pepper, and oil.
• Mix well; then rub mixture over the lamb; cover and refrigerate 1 hour.
• Preheat oven to 375°; lightly oil a large roasting pan.
• About 20 minutes before roasting, remove the lamb from the refrigerator; season it with salt.
• Put the lamb in the roasting pan; roast for about 1 ½ hours, or until an instant-read thermometer inserted in the thickest part reads 134°.
• Begin checking the temperature after 1 hour and 10 minutes, keeping in mind that lamb will cook quickly once it reaches a temperature of 125°.
• Transfer lamb to a serving platter and let it rest, loosely covered, with foil, for 30 minutes.
• Remove the pan juices in the roasting pan to make the jus.
• Make the potatoes: peel the potatoes and as each one is peeled, drop it into a bowl filled with cold water.
• Slice the potatoes ½ inch thick and return them to the water to prevent discoloring.
• In a 12-inch saute pan, heat the oil over med-high heat; cook the onions, stirring, for about 6 minutes, until softened.
• Add in the garlic and cook, stirring, for about 2 minutes, until softened.
• Drain the potatoes and add them in to the pan along with the parsley, thyme, and rosemary; season with salt and pepper, and cook for 10-12 minutes, until the potatoes and onions begin to brown lightly.
• Add in 1 cup of stock, stir well, and cook for 4-5 minutes, until the stock reduces a little.
• Add in the remaining ¾ cup stock and cook, tossing the potatoes and onions, for about 18 minutes, until the potatoes are tender when pierced with the tip of a sharp knife but still hold their shape and the stock has reduced to a thick, flavorful glaze; set aside, covered, to keep warm.
• Make the haricots verts: in a big saucepan of boiling water, cook the beans for about 4 minutes, until tender but still firm; drain and toss with the butter and season with salt and pepper; set aside, covered, to keep warm.
• Make the jus: pour off all but 1 tablespoon of fat from the lamb roasting pan.
• Set the pan on the stove, covering 2 burners.
• Add in the shallot and cook, stirring, for about 2 minutes, taking care not to let it burn.
• Add in the wine; bring to a boil.
• Deglaze the pan, using a wooden spoon to scrape up the browned bits sticking to the bottom; transfer the contents of the pan to a saucepan.
• Set the saucepan over high heat and boil for about 8 minutes, until the wine nearly evaporates.
• Add in the stock and the collected juices from the resting lamb and return to the boil, skimming any foam that rises to the surface.
• Cook for about 12 minutes, until the sauce thickens; season with salt and pepper.
• Strain the sauce, if desired, and swirl in the butter; should have about 1 cup sauce.
• Carve the lamb and arrange the slices on a platter; spoon the potatoes and beans into bowls and serve alongside the lamb; pass the sauce in a sauceboat.
• Suggested to serve this with a young French red Burgundy, an aged Bourdeaux, or an Italian Barolo.

Steps:

• Thinly slice the potatoes on a mandolin, then soak in a large bowl of cold water for 1 hr. Drain well, then pat dry between two clean tea towels. Halve the onions, then thinly slice.
• Heat 2 tbsp of oil in a large frying pan, then sauté the onions with 4 sprigs of thyme for around 10 mins, stirring once or twice. Stir in the vinegar and cook until evaporated, about 2 mins, stirring two or three times so the onions don't burn. Heat oven to 190C/fan 170C/gas 5.
• Arrange a quarter of the potatoes in a large ovenproof dish, reserving any larger slices for the top. Season, then sprinkle over leaves from 3 thyme sprigs and scatter over a third of the onions. Repeat the potato layers three times more and onions twice, seasoning in between, then finishing with a potato layer and more thyme sprigs.
• Bring the stock to the boil, then ladle it over, making sure it seeps down the sides. Dot the top with half the butter, then bake, uncovered, for 45 mins.
• While the potatoes are cooking, score the fat on the lamb rumps in a crisscross using the tip of a sharp knife. Cut the garlic bulb in half, place in a bowl with a drizzle of oil, the lamb and the remaining thyme, then leave to marinate. After the potatoes have been in for 45 mins, season both sides of each lamb rump.
• Heat more oil in a large non-stick frying pan and when hot, brown the rumps, fat-side down, for 5 mins with the garlic bulb. Then, turn and brown the rumps all over for 5 mins more. Add the remaining butter to the pan, turning the rumps in the melted fat. Place the rumps on top of the potatoes, adding the garlic and drizzling with the pan juices.
• Season again and return to the oven for about 35 mins. By now, the whole dish should be finished with cooked potatoes and tender lamb cooked to medium. Remove the lamb, then leave aside to rest for 10 mins, returning the potatoes to the oven to crisp up. To serve, slice each rump lengthways. Spoon the potatoes onto 6 warmed plates with slices of lamb on top.

Steps:

• Heat the oven to 220C/200C fan/gas 7. Remove all packaging from the lamb and keep a note of the weight to calculate the roasting time. Make incisions into the lamb using a small sharp knife, at an angle, about 5cm into the meat. Making the holes at an angle will mean more of the meat is flavoured, and the flavourings will be less tempted to be pushed out when roasting.
• Insert a short sprig of rosemary, a garlic slice and a small piece of anchovy (if using) into each of the holes, pressing in well with your finger. Season the meat all over with salt and pepper, then rub the lamb all over with the olive oil. Transfer to a roasting tin, sat on the onion slices. Roast for 20 mins.
• Lower the oven to 190C/170C fan/gas 5 and cook for another 15-20 mins per 500g (1 hr - 1 hr 20 mins for 2kg leg) depending on how pink you like your lamb. You can also check the internal temperature of the lamb if you prefer pinker meat - it will be 55C for medium (pink) and 70C for well done.
• Cover with foil and rest for 15 mins before carving. Save the tray juices and onion slices to make gravy.