Roasted Leg of Lamb and Potatoes
6 tbs extra-virgin olive oil
1.5 tbs good quality red wine vinegar
1 large branch of fresh sage or 1 tbs dried
1 leg of lamb (4 to 5 pounds), bone in, fat trimmed if desired
3 cloves of chopped garlic
16 whole cloves of peeled garlic (do not chop)
2 pounds small new potatoes scrubbed
Sea salt and freshly ground black pepper to taste
This recipe comes all the way from France compliments of
Laurence's sister, Francoise, who is especially talented in
Step 1: 1-8 hours in advance
Whisk together 5 tablespoons of the olive oil and all of the
vinegar in a small bowl.
Crush the sage leaves (even those on the branch, but leave
and place them in the oil mixture, gently pushing them down
so they are completely submerged in the oil.
Set the oil and sage aside and infuse for up to 8 hours at
Step 2: Preheat the oven to 400 degrees F
Rub the lamb with the remaining 1 tablespoon olive oil and
Season it generously with salt and pepper.
Place the leg of lamb fat side up, on a rack in a roasting
Set it in the lower third of the oven.
Roast 15 minutes. Baste.
Roast another 15 minutes.
Turn the lamb so the fat side is down and baste it again.
Baste every 15 minutes for 45 minutes.
Step 3: Add the Garlic Cloves and Potatoes
Add the whole garlic cloves and potatoes to the roasting pan.
Stir to coat with the drippings, and roast until they are
golden brown (30 minutes).
Check the meat temperature. Remove the lamb at 125 degrees
F for rare meat, place on a warmed serving platter and cover
with a tent of aluminum foil. Allow the potatoes to continue
to cook until golden brown.
Remove and arrange the potatoes and garlic around the leg
of lamb, pouring any cooking juices over the meat. Garnish
with some sage leaves. Serve immediately. Bon
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