Recipe courtesy of Mario Iaccarino

Garlic Staked Leg of Lamb with Salad of Mixed Greens

  • Level: Intermediate
  • Total: 3 hr 30 min
  • Prep: 2 hr
  • Cook: 1 hr 30 min
  • Yield: 4 servings
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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

Salad:

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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