Wednesday - Roasted Leg Of Lamb Au Poivre Recipe

Preparation

1. 1

   Prepare the Lamb

   Preheat the oven to 200°C (400°F). In a small bowl, combine minced garlic, chopped rosemary, olive oil, salt, and crushed black peppercorns. Rub this mixture all over the leg of lamb.

2. 2

   Roast the Lamb

   Place the lamb in a roasting pan and roast for about 1 hour and 15 minutes for medium-rare, or until it reaches your desired doneness. Ensure to baste occasionally with the pan juices.

3. 3

   Prepare the Potatoes

   While the lamb is roasting, boil the diced potatoes in salted water until tender. Drain and set aside.

4. 4

   Crispy Artichokes

   Heat olive oil in a frying pan. Fry the artichoke hearts until golden brown and crispy. Remove from oil and drain on paper towels.

5. 5

   Make the White Wine Jus

   Once the lamb is done, remove it from the pan and let it rest. Pour off excess fat from the roasting pan, then add white wine and stock. Simmer on medium heat, scraping up the brown bits from the bottom. Reduce until slightly thickened.

6. 6

   Serve

   Slice the lamb and serve with crispy artichokes, potatoes, and drizzle the white wine jus over the top.