Roast Leg Of Lamb - French Cooking At Home

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 1 leg of lamb
• 1 garlic clove, sliced and cut into narrow slivers (1 large clove, more if cloves are small)
• 1/2 lemon, juice of
• 1 teaspoon salt
• 2 teaspoons black pepper, coarse ground
• 1/2 cup olive oil
• 1/2 cup herbes de provence, dried (see note at end of directions)
• 4 -6 potatoes, sliced about 1 inch thick
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup olive oil
• 1/2 cup beef stock

Recipe

• 1 pre-heat oven to 500°f.
• 2 use an oven pan while you are preparing the joint (you will remove the joint from the pan when you place it in the oven).
• 3 pierce leg all over and insert slivers of garlic.
• 4 mix lemon juice, salt and pepper, and olive oil and wipe all over the joint (use your hands).
• 5 pat the herbs all over the joint forming a 'crust'.
• 6 lay potato slices in another oven pan, sprinkle with salt and pepper and drizzle with olive oil.
• 7 toss around (again, using your hands is easier) to ensure the slices are well coated, and pour over the beef stock.
• 8 place uncovered joint directly onto the oven shelf/grid, with the oven pan of potates below, i.e. allowing lamb juices to drip down into the potatoes.
• 9 roast for 20 minutes, then reduce oven heat to 325°f.
• 10 total roasting time will depend on the size of the joint as follows:.
• 11 medium-rare : 20-25 minutes per pound plus an additional 20 minutes;.
• 12 well-done : 25-30 minutes per pound plus an additional 25 minutes.
• 13 notes re herbs de provence - a mixture of dried herbs - there is a recipe here on zaar (herbes de provence); although many make their own blends, leaving out the lavendar and/or adding marjoram, for example.