Preparation / Directions:
Spray oven rack and place in upper third of oven. Place second rack in lower third. Preheat to 450. To prepare lamb, cut off as much fat as possible. Make small cuts about 2-inches apart and 1-inch deep all over lamb. Insert slices of garlic. Combine rosemary and thyme and press into cuts. Rub salt, pepper and remaining herbs over top of meat. To prepare potatoes, slice them 1/8-inch thick with a knife or 4 mm slicing blade of food processor. In a large bowl, toss potatoes with 1/2 cup cheese and all the flour. Spray a 9 x 13-inch baking dish. Overlap a third of the potatoes in dish. Sprinkle with salt and pepper and 1/3 cup cheese. Arrange two more layers of potatoes, salt, pepper and cheese. Place lamb directly on greased rack in upper third of oven. Place potatoes on a baking sheet directly under lamb to catch the drippings. Bake for 15 minutes. Reduce oven temperature to 325 and roast until meat reaches 140 degrees on a meat thermometer for medium, about 1 hour and 15 to 30 minutes, or 12 minutes per pound total cooking time. Remove lamb to carving board and let rest 20 minutes. Meanwhile, place potatoes on upper rack. Increase oven temperature to 450 degrees and bake 10 minutes or until golden brown. Let sit at least 10 minutes. They will absorb some of the juices, but will still have a creamy sauce on the bottom. To make mint sauce, heat jelly and vinegar in small saucepan until melted. Thinly slice lamb. Serve with mint sauce and potatoes.
Prep Time: Lamb - 20 minutes Potatoes - 20 minutes Cook Time: About 1 1/2 hours Makes: 6 to 8 servings This is definitely not your run-of-the-mill recipe. The lamb roasts directly on the oven rack basting the potatoes underneath it, thus the name Second Story. You might think it will make a mess in your oven, but it won't. The succulent lamb is permeated with fresh herbs and garlic and the potatoes form their own creamy sauc
|
