Leg of Lamb Recipe from GourmetFoodPlaza.com

Gourmet Food Plaza

Recipe for Leg of Lamb.....you'll find more recipes like this in our Recipe pages

Leg of Lamb
A leg of lamb roasted with garlic, anchovies and rosemary sprigs, served with a potato artichoke gratin. The chef notes that the slightly rough texture gives the dish rustic charm.
Serves 12
	*Potato and Artichoke Gratin*
4	large baking potatoes, peeled and sliced
3	baby artichokes, trimmed and sliced
2 tbsp	garlic, minced
3 cups	heavy (whipping) cream
-	salt and freshly ground pepper to taste

	Lamb
1	leg of lamb, 6 to 8 pounds, fat trimmed
-	olive oil for rubbing
-	salt and freshly ground pepper to taste
5 to 6	garlic cloves, thinly sliced
16	anchovy fillets, drained
16	fresh rosemary sprigs

	To prepare the potato and artichoke gratin:
-	Preheat the oven to 425 F.
-	In a large mixing bowl, toss potato slices with artichoke slices.
-	Add garlic and cream; season with salt and pepper.
-	Layer into a gratin dish. Bake uncovered for approx.
-	50 minutes, or until potatoes are tender when pierced with a knife and the top is browned and bubbly.
-	Remove and set aside.

	To prepare the leg of lamb:
-	Preheat the oven to 450 F.
-	Rub lamb generously with olive oil then season with salt and pepper and place in a roasting pan.
-	Using a small knife, pierce holes 2 to 3 inches apart all over lamb.
-	Press garlic, 1 anchovy fillet and 1 rosemary sprig into each hole with your finger (leave the rosemary sprigs slightly exposed).
-	If roasting lamb in the oven, roast with fat-side up for 15 minutes.
-	Reduce oven temperature to 350 degrees F and continue to roast 45 to 55 minutes longer, basting occasionally with lamb juices.
-	Continue to roast lamb until done to taste.
-	To check, insert a meat thermometer into thickest part of lamb; lamb is rare at 130 F to 140 F, medium at 145 F and well-done at 160 F.

	To serve:
-	Place a scoop of gratin on each warmed serving plate.
-	Slice the leg of lamb straight down to the bone into thin slices.
-	Place 2 slices of lamb on each plate and top with au jus that has come from carving the leg.

*	Chef Hearon recommends leaving rosemary sprigs in lamb slices when serving.

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