Slow-roasted Leg of Lamb with Roasted Potatoes
From 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.