This simple method of preparing leg of lamb has an added bonus — the leftover lamb makes excellent sandwiches on a good, crusty roll, says Frasca chef Lachlan Mackinnon-Patterson. From , serves 4-6.
Ingredients
SALAD
1 pound Colorado Russet potatoes
1 cup celery, finely chopped
1/4 cup carrots, finely chopped
1/4 cup shallots, minced
1/2 cup dried California Mission figs, chopped
2 tablespoons oregano, chopped
2 tablespoons chives, chopped
1/3 cup mayonnaise
1/4 cup lemon juice
LAMB
2 pounds boneless leg of Colorado lamb
3 tablespoons vegetable oil
3/4 cup red pepper jelly (your favorite brand or order from )
Directions
Lamb: In a small sauce pan, warm red pepper jelly to liquefy.
Slice lamb leg in approximately 1/2-inch thick cutlets and rub with vegetable oil. Season with salt and pepper. Place on hot grill about 2 minutes per side, just searing to achieve a medium rare to medium result. Watch carefully, as natural juices are preserved by not overcooking.
Salad:In a large pan, cover potatoes with cool water. Bring to a simmer, cooking until fork-tender, about 90 minutes. Peel potatoes while warm and set aside to cool to room temperature. Cut into one-inch cubes. Gently fold in remaining ingredients; Russets will soften to a coarse mashed texture. Cover and refrigerate until ready to serve. This version of potato salad can be served cold or at room temperature.
Serve: Arrange lamb on serving plate alongside potatoes. Drizzle meat and plate with red pepper jelly.
