Slow roasted leg of lamb with potato-fennel gratin and mint chutney
Prep: 8 hours
Cook: 2 1/2 hours
This recipe is from Lucques (named for a rare and extraordinary French olive), one of LA’s finest. Nation’s Restaurant News called Chef Suzanne Goin “one of America’s new tastemakers,” and she was named as one of Food and Wine’s best new chefs of 1999. Goin works closely with localfarmers providing a menu featuring primarily local and organic produce, fish and naturally raised Niman Ranch meats. Her menu is a homegrown blend of French and Mediterranean cuisine.
1 7-10 lb. boneless, leg of lamb, tied
1/2 lb. cold butter
4 large yukon gold potatoes, peeled and sliced 1/8 inch thick
2 large fennel, cleaned and sliced 1/8 inch thick
1 small white onion, peeled and sliced 1/8 inch thick
3/4 tablespoon of toasted dry ground fennel
1/2 cup of heavy cream
1/2 cup extra virgin olive oil
1 tablespoon of picked fresh thyme
1 cup of flame raisins
1/2 cup of shallots, peeled and sliced
1/2 cup of apple cider vinegar, or red wine vinegar
2 tablespoons of granulated sugar
2 bay leaves
1/2 cup of extra virgin olive oil
1 large bunch of mint, leaves picked
- Marinate lamb overnight with plenty of mint, oregano, rosemary, lemon zest and smashed garlic.
- Preheat oven to 500°F In a large bowl toss the potatoes, onion, fennel, heavy cream, olive oil, toasted fennel, fresh thyme, salt and pepper. Make sure the potato mixture is well coated.
- Place the mixture in a shallow roasting pan and place in oven uncovered for 60-75 minutes or until the top is brown and the potatoes are tender.
- When the gratin is done turn the oven down to 300°F.
- Season the lamb with salt and pepper and let it sit for 30-45 minutes.
- Place the lamb on a roasting rack with a bottom drip pan. Coat the lamb with its marinade and place the butter on top.
- Place the lamb in the 300°F oven. Baste about every 10-15 minutes.
- The lamb is ready when it has an internal temperature of 120-135°F. This temperature is a perfect rare to medium rare
To prepare the mint chutney:
- In a small saucepan combine the vinegar, bay leaves and sugar. Reduce this by half. When finished drop the raisins in, turn off the flame and cover for 15 minutes or until raisins are plump.
- In separate saucepan combine oil and sliced shallots. Cook on medium heat until the shallots are just cooked through.
- In a large bowl combine vinegar and shallot mixture. Give this a pinch of salt and pepper.
- In a mortar and pestle pound the mint to a fine paste. Add this to the raisin mixture. When ready to plate reheat the potato-fennel gratin.
- Give the lamb one last baste and let rest a few minutes before slicing, Place gratin on the plate first. Lay the sliced lamb over the gratin and finish with the mint chutney.