Roast leg of lamb with chicory salad

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