Leg of Lamb with Potatoes and Pistou
Ingredients
- For the pistou
- 3 garlic cloves
- 3 bunches large Basil
- 125 milliliters olive oil
- 100 grams grated Parmesan
- For the lamb
- 2 kilograms boneless Leg of lamb
- 3 garlic cloves
- 1 Tbsp minced thyme
- marjoram (1 tablespoon minced)
- Tarragon (1 tablespoon minced)
- salt
- peppers (freshly ground)
- 100 milliliters olive oil
- 2 kilograms Sweet potato (waxy)
- 3 sprigs rosemary
- 150 milliliters Anisette
- 600 grams Cherry tomatoes
Preparation steps
Tie lamb with kitchen string. Peel and press garlic through a garlic press. Mix garlic, herbs, and salt and pepper to taste with oil. Brush mixture onto lamb, cover and marinate overnight.
For the pistou: Peel and press garlic through a garlic press. Rinse basil, shake dry, strip leaves from stems and puree with garlic and oil. Stir in Parmesan and season to taste. Cover and refrigerate.
Peel, rinse and cut potatoes into eighths. Drain meat and reserve marinade. Season meat with salt and pepper and cook in a pan on all sides. Place lamb on a drip pan over a baking sheet. Scatter potatoes around the roast and season with salt and pepper. Drizzle with marinade and place rosemary on potatoes. Bake on the center rack of an oven preheated to 180°C (approximately 350°F), about 60 minutes. Occasionally, turn potatoes during baking time.
Boil anisette in a pot until reduced by half. Rinse and halve tomatoes. Stir tomatoes into potatoes 15 minutes before the end of the baking time. Baste lamb with reduced anisette.
Remove lamb from oven, wrap in foil and let rest about 10 minutes. Carve into pieces and serve with potatoes on plates. Serve with pistou.
