Ingredients
1 kg lamb leg, bone out
5 cloves of garlic
1 kg potatoes, medium size
Olive oil
1 tsp coarse grain mustard
3 chicory
1 tbsp parsley, chopped
Rosemary
Vinegar
Salt and pepper
Preparation
1-Preheat the oven to 220C
2- Put the leg of lamb and olive oil in an oven-tray. Season with salt pierce the skin with garlic cloves and rosemary sprigs and pepper. Cook for an hour and 10 minutes.
3- Prepare the salad. Put the new potatoes (with the skin on) in salted water, bring to the boil and simmer for 15 to 30 minutes, until a knife can easily pierce them. While they are cooking, make a vinaigrette with the oil, vinegar and mustard.
4- Drain potatoes, then slice it and season with a few tablespoons of the vinaigrette, when the lamb is ready, remove from the oven and allow to rest for 10 minutes.
5-Mix the chicory Slice with the potatoes. Then add the parsley and the rest of the vinaigrette and place in a large bowl. Check seasoning and add more if you feel that it needs it.
6- Serve with the sliced lamb or chops.
H.Zoghib