au gratin 2
Entrées

Roasted Leg of Lamb with Au Gratin Potatoes and Spring Pea Salad

Servings

10

Cook Time

2 hrs 10 mins

Total Time

2 hrs 10 mins

Enjoy this comforting delicacy with one of our bold red wines. 

Ingredients

  • For the Lamb 
  • 1 7-8 lb. Bone in Leg of Lamb
  • 2 tbsp. Dijon Mustard
  • 2 tsp kosher salt
  • 2 tsp ground black pepper
  • 2 tbsp. chopped garlic
  • 2 tbsp. olive oil
  • 1 tbsp. chopped rosemary
  • 1 tbsp. chopped mint
  • 1 tbsp. chopped oregano
  • 1 tbsp. chopped parsley
  • For the Potatoes
  • 6 large yukon gold potatoes3 cups heavy whipping cream
  • 3 cups shredded sharp cheddar
  • Salt and pepper to taste
  • For the Salad
  • 1 lb. Pea shoots
  • 1 lb. Arugula
  • ½ lb. sugar snap peas
  • 6 large radishes
  • 1 large carrot
  • 1 cup crumbled queso fresco
  • ¼ cup lemon juice
  • 1 cup olive oil
  • Salt and pepper to taste

Directions

  1. Preheat oven to 450 degrees F. Remove lamb from wrapping, and trip excess fat away, leaving about 1/8th of an inch. Score the leg using a criss cross pattern, slicing about ¼ inch into the meat.
  2. In a small bowl, combine the mustard, herbs, salt, pepper, garlic, and oil. Mix together to form a paste, then work the paste into the lamb, covering evenly, and working the seasoning into the meat. Let sit for 20 minutes.
  3. While the lamb is resting, peel the potatoes. In a large bowl, combine cream and cheese, and season with salt and pepper. Using a mandolin, slice the potatoes as thin as possible into the cream mixture. Once all of the potatoes are slices, toss in the cream and cheese, and spread the mixture evenly in a baking pan.
  4. Place the lamb on a lined baking sheet with a rack, and bake for about 20 minutes, or until the lamb is a golden brown. Reduce the temperature to 325 degrees, and add the potatoes to the oven. Cook the potatoes and lamb for about an hour. Using a meat thermometer, the lamb will be done when the temperature reads 135 degrees F, and the potatoes will be done when a knife can be inserted into them with no resistance.
  5. To assemble the salad, place the pea shoots and arugula in a large mixing bowl. Trim the ends off the snap peas, cut them into small pieces, and add to the bowl. For the radish, use a mandolin to slice as thin as possible. Peel the carrot and discard the peel. Use your vegetable peeler to shave thin ribbons of carrot. Combine all the veggies in the bowl, season with lemon juice, salt, pepper, and olive oil. To serve, top with crumbled queso fresco.
  6. Make sure to let the potatoes and lamb rest about 20 minutes before slicing and serving.