Leg of Lamb, Shallots & Potatoes
Lamb, especially in spring, holds a place of honor in any Tuscan kitchen. It symbolizes renewal and abundance. Here a boned leg of lamb is slow roasted under a coating of rosemary, garlic, and sage—herbs that blanket the Tuscan countryside. Shallots and new potatoes, roasted alongside the lamb, soak up its juices and the aromatic herbs. The lamb juices and some white wine make a sauce in the pan. This one-pot roast give you time to mingle with guests. It is our tribute to the Tuscan tradition of simple cooking for flavorful results.
Servings: 8
Ingredients
- 1 4-pound boned leg of lamb, trimmed of excess fat
- 1-1½ tsp coarse salt
- 2 tsp whole black peppercorns
- 1 sprig rosemary, coarsely chopped
- 2 sage leaves
- 1 branch thyme
- 1 tbsp lemon zest
- ½ tsp dry oregano
- 2 tbsp lard or butter
- 1 cup dry white wine (8 ounces)
- 12 shallots, peeled
- 1¼ pounds new potatoes, washed
Instructions
- Preheat the oven to 350°F.
- Combine the salt and peppercorns in a blender or food processor. (Or use a large mortar and pestle.) Pulse until the seasonings are pulverized. Add the rosemary, sage, thyme, and lemon zest. Pulse just until combined.
- Combine the salt and herb mixture in a bowl with the oregano and lard to make a thick paste.
- Spread the herb paste onto the lamb. Rub it in massaging the meat on all sides to season it completely.
- Place the lamb in a large roasting pan. Roast for one hour.
- Pour the white wine into the bottom of the roasting pan without touching the meat. Reduce the oven to 275°F. Cover with aluminum foil. Roast for 10 more minutes.
- Add the potatoes and shallots to the bottom of the pan. Cover with aluminum foil. Roast for 45 to 60 more minutes until the vegetables are tender and cooked through.
- Let the lamb rest for 15 to 20 minutes. Carve then serve with some of the shallots, potatoes, and pan juices.