Garlic Staked Leg of Lamb with Salad of Mixed Greens |
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Prep Time: 120 Minutes Cook Time: 90 Minutes |
Ready In: 210 Minutes Servings: 4 |
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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 |
3 ounces mixed salad greens |
1/4 cup extra-virgin olive oil |
1/2 lemon, juiced |
salt |
Directions:
1. Preheat oven to 400 degrees F.
2. 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.
3. 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.
4. 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.
5. To make the dressing for the greens, combine the extra-virgin olive oil, lemon juice, and salt.
6. 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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