Roast Leg Of Lamb With Haricots Vert And Boulangere Potatoes
Total Time: 2 hrs 45 mins
Preparation Time: 45 mins
Cook Time: 2 hrs
Ingredients
- Servings: 6
- 1 (7 lb) whole leg of lamb
- 12 garlic cloves, peeled
- 1 cup loosely packed roughly chopped fresh rosemary leaf
- 2 tablespoons fresh thyme leaves
- 1 tablespoon coarse cracked pepper
- 2 tablespoons extra virgin olive oil
- 4 teaspoons coarse salt
- 2 lbs fingerling potatoes or 2 lbs red bliss potatoes
- 2 tablespoons extra virgin olive oil
- 2 onions, halved, quartered, and sliced
- 4 garlic cloves, peeled and thinly sliced
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 2 teaspoons fresh thyme leaves
- 1 teaspoon finely chopped fresh rosemary
- coarse salt
- fresh ground pepper
- 1 3/4 cups chicken stock
- 1 1/2 lbs french haricots vert or 1 1/2 lbs young green beans, trimmed
- 2 tablespoons unsalted butter, cut into pieces
- salt
- fresh ground pepper
- 1 shallot, finely minced
- 2 cups red wine
- 2 cups lamb stock or 2 cups chicken stock
- coarse salt
- fresh ground pepper
- 2 tablespoons unsalted butter
Recipe
- 1 tie the lamb or ask the butcher to do so.
- 2 cut 5 of the garlic cloves in half lengthwise, thin thinly slice them.
- 3 make slits in the lamb and insert the garlic slices into the meat.
- 4 coarsely chop the remaining 7 cloves.
- 5 in a small dish, combine the chopped garlic, rosemary, thyme, pepper, and oil.
- 6 mix well; then rub mixture over the lamb; cover and refrigerate 1 hour.
- 7 preheat oven to 375°; lightly oil a large roasting pan.
- 8 about 20 minutes before roasting, remove the lamb from the refrigerator; season it with salt.
- 9 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°.
- 10 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°.
- 11 transfer lamb to a serving platter and let it rest, loosely covered, with foil, for 30 minutes.
- 12 remove the pan juices in the roasting pan to make the jus.
- 13 make the potatoes: peel the potatoes and as each one is peeled, drop it into a bowl filled with cold water.
- 14 slice the potatoes ½ inch thick and return them to the water to prevent discoloring.
- 15 in a 12-inch saute pan, heat the oil over med-high heat; cook the onions, stirring, for about 6 minutes, until softened.
- 16 add in the garlic and cook, stirring, for about 2 minutes, until softened.
- 17 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.
- 18 add in 1 cup of stock, stir well, and cook for 4-5 minutes, until the stock reduces a little.
- 19 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.
- 20 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.
- 21 make the jus: pour off all but 1 tablespoon of fat from the lamb roasting pan.
- 22 set the pan on the stove, covering 2 burners.
- 23 add in the shallot and cook, stirring, for about 2 minutes, taking care not to let it burn.
- 24 add in the wine; bring to a boil.
- 25 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.
- 26 set the saucepan over high heat and boil for about 8 minutes, until the wine nearly evaporates.
- 27 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.
- 28 cook for about 12 minutes, until the sauce thickens; season with salt and pepper.
- 29 strain the sauce, if desired, and swirl in the butter; should have about 1 cup sauce.
- 30 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.
- 31 suggested to serve this with a young french red burgundy, an aged bourdeaux, or an italian barolo.
No comments:
Post a Comment