New: April 2014
From plated.com
3 cups pearl onions
4 sprigs rosemary
4 sprigs thyme
1 lemon
2 cloves garlic
12 ounces Yukon Gold potatoes
10 ounces leg of lamb
1 tablespoon sugar
2 tablespoons balsamic vinegar
1. Prepare Ingredients
Preheat oven to 450°F. Set pearl onions
aside to thaw. Chop rosemary and
thyme leaves, discarding stems. Zest
lemon, then halve. Mince garlic. Rinse
potatoes and cut into 1-inch pieces.
Rinse lamb and pat dry with paper towel.
2. Marinate Lamb
In a large resealable plastic bag,
combine rosemary, thyme, lemon zest,
garlic, and 2 tablespoons olive oil. Add
lamb and shake to coat. Set aside to
marinate for at least 15 minutes or
overnight in fridge.
3. Mash Potatoes
Place potatoes in a medium pot and
cover with cold water. Add a generous
pinch salt and bring to a boil over high
heat. Cook until tender, 10-12 minutes.
Drain and place in a large bowl. Add 2
tablespoons olive oil and mash using a
fork. Taste and add salt and pepper as
needed.
4. Sauté Pearl Onions
Meanwhile, heat 1 tablespoon olive oil in
a medium pan over medium heat. When
oil is shimmering, add pearl onions and
cook until browned, about 6 minutes.
Add sugar and balsamic vinegar and
cook until caramelized and sticky, 2-3
minutes more. Remove pan from heat,
season with salt and pepper, and set
aside.
5. Cook Lamb
Remove lamb from marinade, allowing
excess to drip off. Arrange in a single
layer on a baking sheet and season with
salt and pepper. Roast until beginning to
brown, about 4 minutes. Flip, turn broiler
to high, and cook until cooked through,
about 3 minutes more.
6. Plate Lamb
Divide potatoes, pearl onions, and lamb
evenly between 2 plates. Spoon over
remaining sauce. Serve hot.
