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

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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.


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