Garlic Staked Leg of Lamb with Salad of Mixed Greens

Recipe courtesy of Mario Iaccorrino, Don Alfonso 1890, Italy
TOTAL TIME: 3 hr 30 min
Prep: 2 hr
Inactive Prep: --
Cook: 1 hr 30 min
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
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      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.
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