Slow-roasted Leg of Lamb with Roasted Potatoes
July August 2016
by Ron Shewchuk
To make a quick mint sauce that's better than any that comes in a bottle, simmer equal parts sugar,
rice or white wine vinegar and water – about 1/3 cup of each – until the sugar dissolves, then add a
handful of chopped fresh mint and let it steep. Voila! One-minute mint sauce.
1 leg of lamb, without the shank
handful of fresh mint, chopped
few sprigs of fresh rosemary, chopped
few cloves of garlic, crushed
glug of olive oil
Pat the lamb dry with paper towel and sprinkle
with salt. Combine the mint, rosemary, garlic
and enough oil to make a runny paste with a
mortar and pestle and smear it all over the
lamb. Sprinkle with salt. If you have time, cover
and refrigerate it for a few hours, or overnight.
Heat a large, heavy skillet with a drizzle of oil
over medium-high heat and brown the lamb on
all sides. Transfer to a slow cooker and cook on
low for 6 hours. (If you like, add a glassful of red
wine or chicken stock, but it's not necessary –
the slow cooker will contain all the juices from
the meat and cook beautifully.)
Alternatively, put the lamb in a roasting pan,
add wine or stock to come halfway up the lamb,
cover and braise at 300°F for 2-1/2 to 3 hours.
Carve or pull apart with forks and serve with
mint sauce. Serves about 6.
The Best Roasted Potatoes
Precooking your potatoes slightly will help make them fluffy on the inside, crisp on the outside. Chuff
them around a bit in the pan to rough up their edges before they go into the oven. Preheat the oven to
425°F. As it's preheating, cube your Russet or Yukon Gold potatoes into a pot and cover with
water. Simmer for 10-15 minutes, until just tender when poked with a knife. Drain well and spread on
a parchment-lined baking sheet, allowing them lots of space to brown properly. Drizzle with olive or
canola oil or warmed duck fat and toss with your hands to coat. Sprinkle with salt and roast
for 20-30 minutes, shaking the pan once or twice, until crisp and golden. Scatter warm potatoes with
a handful of finely chopped fresh mint, if you like.