Roast Leg of Lamb with Potato Gratin
Ingredients
- For the lamb
- 1 Leg of lamb (about 1.5 kilograms or 3.3 pounds)
- 2 rosemary
- 2 garlic cloves (minced)
- freshly ground peppers
- Red pepper flakes
- olive oil
- Sea salt
- 200 milliliters dry white wine
- 400 milliliters lamb stock
- 400 grams Baby carrot
- 400 grams green Beans
- fresh Fresh herbs (for garnish)
- For the potatoes
- 600 grams mostly waxy potatoes
- 1 Tbsp butter
- 250 milliliters Whipped cream
- 1 garlic clove
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
- 2 Tbsps grated Cheese (gruyère)
Preparation steps
For the lamb: Rinse meat and pat dry. Remove needles from a sprig of rosemary and chop coarsely. Combine with minced garlic, 1/2 teaspoon pepper and red pepper flakes. Stir in 3-4 tablespoons oil and rub onto meat. Cover, chill and let sit overnight.
Preheat the oven to 160°C (approximately 320°F).
Season the meat with salt and sear on all sides in a hot roasting pan. Deglaze pan with white wine. Add stock and bake for about 2 1/2 hours. Baste with stock throughout cooking time.
For the potatoes: Peel, rinse and dry potatoes. Thinly slice and evenly layer in a buttered ovenproof dish, about 15 cm (approximately 5 1/2 inch) square. Peel and mince garlic. Season with salt. Boil garlic and cream. Season to taste with more salt, pepper and nutmeg. Pour cream over potatoes so that they are barely covered. Sprinkle with cheese and bake in the oven with the lamb for about 40 minutes, until golden brown.
Pell carrots and cut in half as needed. Rinse and peel beans. Add vegetables to roasting pan about 30 minutes before the end of cooking. Baste occasionally and season with salt and pepper. During the last 10 minutes of cooking time, increase the temperature to 200°C (approximately 390°F).
Remove pan from the oven and slice meat from the bone. Pour that pan juices into a saucepan, boil down and season to taste.
Plate meat, vegetables and gratin. Drizzle with pan sauce and serve garnished with fresh herbs.
