Boneless Leg of Lamb with Smokey Potato Gratin
With Easter just around the corner my Boneless Leg of Lamb with a Smokey Potato Gratin is the perfect Easter dinner. The smokey potato gratin is cooked on the grill, yes you read right, on the grill. With the lamb being in the oven we decided to try something different and we surely did not regret it. We also grilled some asparagus for the side dish, but please choose any vegetable you like. I hope you enjoy this wonderful dish as much as we did. Happy Easter!
Total prep/cooking time: 2 1/2 hours; serves 4
Ingredients:
Lamb & Rub
- 2.5 – 3.0 lb. boneless leg of lamb, netted, at room temperature for at least 1 hour
- 2 cloves garlic, chopped
- 1 tbsp. fresh squeezed lemon juice
- 1 tbsp. rosemary, chopped
- 1 tbsp. Dijon mustard
- 1 tsp. extra virgin olive oil
- 1 tsp. cracked black pepper
- roasting pan with rack
Smokey Potato Gratin
- 6 medium size potatoes, peeled, washed and sliced, 1/8 inch
- 2 tbsp. smoked olive oil
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 2 cups Mozzarella cheese, shredded
- 1 cup Parmesan Reggiano cheese, shredded
- 1 cup heavy cream
- 2 tbsp. to butter dish
- 8 x 8 inch disposable aluminium pan
While the lamb is resting room temperature, we will start with the potato gratin.
Place sliced potatoes in bowl and add the smoked olive oil, salt and pepper. Stir to cover all slices. Butter the aluminium pan. Layer the potato slices so they overlap each other, with three rows.
Cover with half cup of mozzarella and 1/4 cup of parmesan cheese. Crack pepper over the cheese. Repeat. Top the potatoes with remaining cheeses. Mix the parsley into the heavy cream and slowly pour around and over the potatoes. Cover with aluminium foil and set aside.
In a small bowl, combine garlic, lemon juice, rosemary, Dijon mustard, olive oil and cracked pepper. Pat dry the lamb and rub the mixture over the lamb. Make sure you cover it completely.
Heat oven to 375°. Pour 2 cups of chicken broth in pan and place lamb on top of the rack. Place roasting pan without the lid in the oven and roast for 1 hour. If you like your lamb medium rare, the thermometer should reach 135°. Please note that the lamb will still be cooking once you pull it out of the oven. I suggest to check the temperature after 1 hour so you know how much longer to keep it in the oven.
After the lamb has been in the oven for 40 minutes, turn on the grill to medium-high heat. BBQ the potatoes for 40 minutes and then remove aluminium foil and cook for another 20 minutes or until the potatoes are bubbling and the cheese is turning a golden brown.
If the lamb has reached its desired temperature, in my case 135°, remove from oven, cover with aluminium foil and let rest for 15 minutes. Check on the potatoes one last time and if they are golden brown, remove from the grill and cover with aluminium foil.
Place lamb on cutting board and slice meat across the grain.
Serve with the smokey potato gratin and your choice of vegetable. My wine suggestion: a glass of Zinfandel or Cabernet Franc. Enjoy!
