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2 Potatoes
1 cup extra virgin Olive Oil
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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Preheat oven to 400ºF. 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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