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Roast lamb with potatoes and artichokes

Baron of lamb with potatoes and artichokes

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Course Main Course

Ingredients
  

For the lamb

  • 1 baron of lamb (or substitute a saddle or leg of lamb)
  • salt
  • grape seed oil
  • ½ cup water

For the potatoes

  • 10-15 small potatoes
  • 3-4 tablespoons butter
  • salt
  • parsley chopped

For serving

  • artichoke bottoms
  • tomato puree
  • watercress

Instructions
 

For the lamb

  • Rub the lamb generously with salt.
  • Spread the surface of the lamb with grape seed oil (young lamb has little natural fat).
  • Add ½ cup water to a roasting pan and place the lamb inside.
  • Roast in a hot oven at 400°F (200°C) for about 30 minutes, basting frequently.
  • Reduce the heat to 375°F (190°C) and continue roasting, basting often.
  • Add additional water if the pan begins to scorch.
  • Total roasting time is approximately 3 hours for a full baron, or 2–2½ hours for a demi-baron.

Preparing the Potatoes

  • Peel small potatoes and slice them about ⅛ inch thick.
  • Parboil the slices in water for about 2 minutes, then drain well.
  • Heat the butter in a skillet and add the potatoes.
  • Cook over moderate heat (or in a hot oven) until the potatoes are golden brown, turning occasionally.
  • Season with salt and sprinkle with parsley.

Serving

  • Transfer the lamb to a large platter.
  • Arrange the potatoes and artichoke bottoms around the roast. Fill the artichokes with tomato purée.
  • Garnish the platter with watercress.
  • Make a simple pan gravy from the roasting juices and serve it separately.

Notes

Cook’s Notes

  • Most home cooks will substitute a leg of lamb for a full baron.
  • The roasting method remains exactly the same.
  • Lamb pairs beautifully with spring vegetables such as peas, asparagus, and artichokes.