Serves 4-6 adults
The best part of this recipe is that it is easy and still makes a great impression. The biggest downside is that it takes some time in the oven. We used a leg of lamb that was bone-in but you could use a boneless one making sure that the butcher ties it up with kitchen string.
Ingredients
2 lb leg of lamb, bone-in
1 lb g small, firm potatoes washed, peeled and cut into 1/4 inch slices
1 lb ripe tomatoes, scalded, peeled and deseeded
1 bunch flat parsley
1 lemon (organic)
1/2 cup freshly grated Pecorino or Parmesan
3 tablespoons butter
4 tablespoons bread crumbs
4 garlic cloves
6 tablespoons olive oil
Fresh salt and pepper
Instructions
Preheat oven to 350°F.
Rub leg of lamb with lemon juice.
Layer potatoes in an oiled large baking dish adding salt and pepper as well as 2 tablespoons of butter flakes. Spread the chopped tomatoes evenly among the potatoes.
Mince parsley and garlic cloves and mix them with bread crumbs and the lemon zest. Use 2/3 of the mixture and whisk it into a thick paste using four tablespoons of olive oil (you can also use a hand-held mixer for this process). Mix the remaining 1/3 of the mixture with the grated cheese. Put aside.
Cover leg of lamb with salt and pepper and then spread it with the parsley paste all over. Rest the leg on the bed of potatoes and transfer the dish to the oven for approx. 1 1/2 hours.
Increase the temperature to 450°F and let cook for an additional 15 minutes sprinkling the remaining parsley mixture over lamb and potatoes along with the rest of the butter in form of small flakes.
Remove from the oven anywhere from 130°F to 135°F for medium rare. Don’t overcook the lamb until well done or it will by dry.
Loosely cover with aluminum foil and let it rest for 15-20 minutes to let the juices settle.
Carve and enjoy.
Come and Cook with Us 