Garlic Staked Leg Of Lamb With Salad Of Mixed Greens
Serves: 4
Brad Rosenbaum
1 January 1970
Based on User reviews:
48
Spice
42
Sweetness
45
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2
Potatoes1 cup
Extra-Virgin Olive Oil30 g
Garlic (sliced)1 sprig
Rosemary4 sprigs
Thyme1 cup
Parsley (chopped)1 cup
Marjoram (chopped)1
SaltDirections:
1
Preheat oven to 400 degrees F
2
Peel the potatoes and slice them extremely thinly using a mandolin
3
Rinse the slices well and dry them thoroughly
4
Grease 4 (4-inch) baking pans with 1-inch sides
5
Beginning at the outer edge, carefully arrange overlapping potato slices in a circular fashion, finishing at the center
6
This should create a shallow potato basket
7
Brush with some olive oil and bake until lightly browned
8
Using a sharp knife make small incisions all over the leg of lamb and insert roughly half of the garlic into the slivers
9
In a heavy pan over medium heat, brown the lamb on all sides in extra-virgin olive oil, adding the chopped herbs
10
Cover, place in the oven, and cook slowly for 1 hour and 15 minutes, until meat is cooked through
11
Reduce the lamb stock over medium heat until it becomes a syrup-like consistency
12
Cube the dry bread and toast it briefly in a cast-iron skillet
13
Cut a clove of garlic into thin slices and fry them in olive oil without allowing them to brown
14
To make the dressing for the greens, combine the extra-virgin olive oil, lemon juice, and salt
15
To serve, place a potato basket on each plate
16
Fill with slices of lamb and top with lamb reduction
17
Serve with salad greens and garnish with toasted bread cubes and garlic chips