ROAST LEG OF LAMB WITH HARICOTS VERT AND BOULANGERE POTATOES

Steps:

• Tie the lamb or ask the butcher to do so.
• Cut 5 of the garlic cloves in half lengthwise, thin thinly slice them.
• Make slits in the lamb and insert the garlic slices into the meat.
• Coarsely chop the remaining 7 cloves.
• In a small dish, combine the chopped garlic, rosemary, thyme, pepper, and oil.
• Mix well; then rub mixture over the lamb; cover and refrigerate 1 hour.
• Preheat oven to 375°; lightly oil a large roasting pan.
• About 20 minutes before roasting, remove the lamb from the refrigerator; season it with salt.
• Put the lamb in the roasting pan; roast for about 1 ½ hours, or until an instant-read thermometer inserted in the thickest part reads 134°.
• Begin checking the temperature after 1 hour and 10 minutes, keeping in mind that lamb will cook quickly once it reaches a temperature of 125°.
• Transfer lamb to a serving platter and let it rest, loosely covered, with foil, for 30 minutes.
• Remove the pan juices in the roasting pan to make the jus.
• Make the potatoes: peel the potatoes and as each one is peeled, drop it into a bowl filled with cold water.
• Slice the potatoes ½ inch thick and return them to the water to prevent discoloring.
• In a 12-inch saute pan, heat the oil over med-high heat; cook the onions, stirring, for about 6 minutes, until softened.
• Add in the garlic and cook, stirring, for about 2 minutes, until softened.
• Drain the potatoes and add them in to the pan along with the parsley, thyme, and rosemary; season with salt and pepper, and cook for 10-12 minutes, until the potatoes and onions begin to brown lightly.
• Add in 1 cup of stock, stir well, and cook for 4-5 minutes, until the stock reduces a little.
• Add in the remaining ¾ cup stock and cook, tossing the potatoes and onions, for about 18 minutes, until the potatoes are tender when pierced with the tip of a sharp knife but still hold their shape and the stock has reduced to a thick, flavorful glaze; set aside, covered, to keep warm.
• Make the haricots verts: in a big saucepan of boiling water, cook the beans for about 4 minutes, until tender but still firm; drain and toss with the butter and season with salt and pepper; set aside, covered, to keep warm.
• Make the jus: pour off all but 1 tablespoon of fat from the lamb roasting pan.
• Set the pan on the stove, covering 2 burners.
• Add in the shallot and cook, stirring, for about 2 minutes, taking care not to let it burn.
• Add in the wine; bring to a boil.
• Deglaze the pan, using a wooden spoon to scrape up the browned bits sticking to the bottom; transfer the contents of the pan to a saucepan.
• Set the saucepan over high heat and boil for about 8 minutes, until the wine nearly evaporates.
• Add in the stock and the collected juices from the resting lamb and return to the boil, skimming any foam that rises to the surface.
• Cook for about 12 minutes, until the sauce thickens; season with salt and pepper.
• Strain the sauce, if desired, and swirl in the butter; should have about 1 cup sauce.
• Carve the lamb and arrange the slices on a platter; spoon the potatoes and beans into bowls and serve alongside the lamb; pass the sauce in a sauceboat.
• Suggested to serve this with a young French red Burgundy, an aged Bourdeaux, or an Italian Barolo.