Recipe courtesy of Mario Iaccarino
Print
Total:
3 hr 30 min
Prep:
2 hr
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

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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