Recipe courtesy of Mario Iaccarino
Total:
3 hr 30 min
Active:
2 hr
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 2 potatoes
  • 1 cup extra-virgin olive oil
  • 1 (1-pound) boned leg of lamb
  • 3 ounces garlic
  • 1 sprig rosemary
  • 4 sprigs thyme
  • 1/4 cup chopped parsley
  • 1/4 cup chopped marjoram
  • 2 cups lamb stock
  • 2 slices dry bread, crust removed
  • 1 ounce sliced garlic
Salad:
  • 3 ounces mixed salad greens
  • 1/4 cup extra-virgin olive oil
  • 1/2 lemon, juiced
  • Salt

Directions

Preheat oven to 400 degrees F.

Peel the potatoes and slice them extremely thinly using a mandolin. Rinse the slices well and dry them thoroughly. Grease 4 (4-inch) baking pans with 1-inch sides. Beginning at the outer edge, carefully arrange overlapping potato slices in a circular fashion, finishing at the center. This should create a shallow potato basket. Brush with some olive oil and bake until lightly browned.

Using a sharp knife make small incisions all over the leg of lamb and insert roughly half of the garlic into the slivers. In a heavy pan over medium heat, brown the lamb on all sides in extra-virgin olive oil, adding the chopped herbs. Cover, place in the oven, and cook slowly for 1 hour and 15 minutes, until meat is cooked through.

Reduce the lamb stock over medium heat until it becomes a syrup-like consistency. Cube the dry bread and toast it briefly in a cast-iron skillet. Cut a clove of garlic into thin slices and fry them in olive oil without allowing them to brown.

To make the dressing for the greens, combine the extra-virgin olive oil, lemon juice, and salt.

To serve, place a potato basket on each plate. Fill with slices of lamb and top with lamb reduction. Serve with salad greens and garnish with toasted bread cubes and garlic chips.

IDEAS YOU'LL LOVE

Garlic and Rosemary Studded Leg of Lamb with Cannellini Beans

Recipe courtesy of Avec Eric, LLC

Slow-Roasted Parchment-Wrapped Leg of Lamb with Garlic and Herbs

Recipe courtesy of Rachael Ray

Stuffed Leg of Lamb

Recipe courtesy of Mario Batali

Spicy Leg of Lamb

Recipe courtesy of Alex Guarnaschelli

Grilled Leg of Lamb

Recipe courtesy of Michael and Bryan Voltaggio

Roasted Leg of Lamb

Recipe courtesy of Bobby Flay

Grilled Leg of Lamb

Recipe courtesy of Tyler Florence

Wood-Fired Leg of Lamb

Recipe courtesy of Debi Mazar and Gabriele Corcos

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Emeril's Florida

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Unwrapped 2.0

11am | 10c

Unwrapped 2.0

11:30am | 10:30c

Unwrapped

12pm | 11c

Unwrapped

12:30pm | 11:30c

Unwrapped

1pm | 12c

Unwrapped

1:30pm | 12:30c

Unwrapped

2pm | 1c

Unwrapped

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Farmers' Market Flip

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Farmers' Market Flip

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here