Side Pannel
Green Olive, Lemon And Garlic Roasted Leg of Lamb *
Green Olive, Lemon And Garlic Roasted Leg of Lamb *
- Recipe Submitted by ADMIN on 09/26/2007
Category: Lamb/Sheep, Meat
Ingredients List
- 1 lg Lemon
- 1/3 c Brine-cured green olives;
- -(preferably Italian)
- 4 lg Garlic cloves
- 1/4 c Packed fresh flat-leafed
- -parsley leaves
- 4 tb Olive oil
- 3 lb Boiling potatoes;
- -(preferably Yukon Gold)
- 1 Leg (7-lb) of lamb (1)
Directions
FOR PAN GRAVY
1/2 tb All-purpose flour
1/2 tb Unsalted butter
1/2 c Dry white wine
1/2 c Water
GARNISH
Lemon halves and olive
-branches
*with Potatoes and Pan Gravy
(1) ask butcher to remove pelvic bone and tie lamb for easier carving
Roasting the potatoes with the lamb gives them a wonderfully rich, meaty
flavor.
Preheat oven to 450°F.
With a vegetable peeler remove zest from lemon and reserve lemon. Pit
olives. In a food processor finely chop zest, olives, garlic, and parsley
with 2 tablespoons oil.
Peel potatoes and cut into 1 1/2-inch pieces. In a large flameproof
roasting pan toss potatoes with remaining 2 tablespoons oil to coat and
season with salt and pepper. Arrange lamb on potatoes and with the tip of a
sharp small knife cut small slits all over lamb. Rub olive mixture over
lamb, pushing it into slits. Halve reserved lemon and squeeze juice over
lamb. Season lamb with salt and pepper and roast with potatoes in middle of
oven 20 minutes. Reduce temperature to 350°F.
Roast lamb and potatoes, loosening potatoes from pan with a metal spatula
and turning them occasionally, 1 hour more, or until a meat thermometer
inserted into thickest part of meat registers 135°F. Transfer lamb to a
cutting board and let stand while making gravy. Transfer potatoes to a
large bowl and keep warm.
Make gravy: In a cup with your fingers blend together flour and butter. Add
wine and water to roasting pan and deglaze pan over moderately high heat,
stirring and scraping up brown bits. Transfer mixture to a small saucepan
and bring to a boil. Whisk in flour mixture, whisking until incorporated,
and simmer gravy, stirring occasionally, 1 minute. With a slotted spoon
remove any potato pieces from gravy.
Garnish lamb with lemon halves and olive branches and serve with gravy and
potatoes.
Serves 6 with lamb left over.
1/2 tb All-purpose flour
1/2 tb Unsalted butter
1/2 c Dry white wine
1/2 c Water
GARNISH
Lemon halves and olive
-branches
*with Potatoes and Pan Gravy
(1) ask butcher to remove pelvic bone and tie lamb for easier carving
Roasting the potatoes with the lamb gives them a wonderfully rich, meaty
flavor.
Preheat oven to 450°F.
With a vegetable peeler remove zest from lemon and reserve lemon. Pit
olives. In a food processor finely chop zest, olives, garlic, and parsley
with 2 tablespoons oil.
Peel potatoes and cut into 1 1/2-inch pieces. In a large flameproof
roasting pan toss potatoes with remaining 2 tablespoons oil to coat and
season with salt and pepper. Arrange lamb on potatoes and with the tip of a
sharp small knife cut small slits all over lamb. Rub olive mixture over
lamb, pushing it into slits. Halve reserved lemon and squeeze juice over
lamb. Season lamb with salt and pepper and roast with potatoes in middle of
oven 20 minutes. Reduce temperature to 350°F.
Roast lamb and potatoes, loosening potatoes from pan with a metal spatula
and turning them occasionally, 1 hour more, or until a meat thermometer
inserted into thickest part of meat registers 135°F. Transfer lamb to a
cutting board and let stand while making gravy. Transfer potatoes to a
large bowl and keep warm.
Make gravy: In a cup with your fingers blend together flour and butter. Add
wine and water to roasting pan and deglaze pan over moderately high heat,
stirring and scraping up brown bits. Transfer mixture to a small saucepan
and bring to a boil. Whisk in flour mixture, whisking until incorporated,
and simmer gravy, stirring occasionally, 1 minute. With a slotted spoon
remove any potato pieces from gravy.
Garnish lamb with lemon halves and olive branches and serve with gravy and
potatoes.
Serves 6 with lamb left over.
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