Easter Lilies
Easter Lilies
Photographic Print

Jones, Adam
Buy at AllPosters.com







La Belle Cuisine - More Main Dish Recipes

   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Green Olive, Lemon, and Garlic-Roasted
Leg of Lamb with Potatoes...



Sur La Table_Brand_468x60
Sur La Table - Free Shipping on Select Items

"That wonderful little lamb stew I had the other night. . .
it was so wonderful you could cuddle it in your arms."

~ James Beard

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]






Lemons, Positano, Amalfi Coast, Campania, Italy
Lemons, Positano, Amalfi Coast, Campania, Italy
Photographic Print

Bibikow, Walter
Buy at AllPosters.com

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Olive Trees, c.1889
Olive Trees, c.1889
Art Print

van Gogh, Vincent
Buy at AllPosters.com


La Belle Cuisine


Green Olive, Lemon, and Garlic-Roasted
Leg of Lamb with Potatoes and Pan Gravy

Gourmet April 1999

"Roasting the potatoes with the lamb gives
them a wonderfully rich, meaty flavor."

1 large lemon
1/3 cup brine-cured green olives
(preferably Italian)
4 large garlic cloves
1/4 cup packed fresh flat-leafed parsley leaves
4 tablespoons olive oil
3 pounds boiling potatoes (preferably
Yukon Gold)
A 7-pound leg of lamb (ask butcher to remove
pelvic bone and tie lamb for easier carving)

For pan gravy
1/2 tablespoon all-purpose flour
1/2 tablespoon unsalted butter
1/2 cup dry white wine
1/2 cup water

Garnish: lemon halves and olive branches

Preheat oven to 450 degrees F.
With a vegetable peeler remove zest from lemon and reserve lemon. Pit olives. In a food processor finely chop zest, olives, garlic, and parsley
with 2 tablespoons oil.
Peel potatoes and cut into 1 1/2-inch pieces. In a large flameproof roasting
pan toss potatoes with remaining 2 tablespoons oil to coat and season with
salt and pepper. Arrange lamb on potatoes and with the tip of a sharp small knife cut small slits all over lamb. Rub olive mixture over lamb, pushing it
into slits. Halve reserved lemon and squeeze juice over lamb. Season lamb with salt and pepper and roast with potatoes in middle of oven 20 minutes.
Reduce temperature to 350 degrees F.
Roast lamb and potatoes, loosening potatoes from pan with a metal spatula and turning them occasionally, 1 hour more, or until a meat thermometer inserted into thickest part of meat registers 135 degrees F. Transfer lamb
to a cutting board and let stand while making gravy. Transfer potatoes to
a large bowl and keep warm.
Make gravy: In a cup with your fingers blend together flour and butter.
Add wine and water to roasting pan and deglaze pan over moderately
high heat, stirring and scraping up brown bits. Transfer mixture to a small
saucepan and bring to a boil. Whisk in flour mixture, whisking until incor- porated, and simmer gravy, stirring occasionally, 1 minute. With a slotted
spoon remove any potato pieces from gravy.
Garnish lamb with lemon halves and olive branches and serve with gravy
and potatoes. Serves 6 with lamb left over.

Featured Archive Recipes:
Butterflied Leg of Lamb
Nigella's Crispy Lamb Chops
Peppered Lamb Loin with Polenta,
Ratatouille, and... (Charlie Trotter)

Provençal Leg of Lamb with Fennel
and Scallions (Alain Ducasse)

Rack of Spring Lamb Marinated in Garlic...

Index - Main Dish Recipe Archives
Rites of Spring Recipe Index
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2010 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: March 11, 2010.