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Roasted leg of lamb with spring vegetables and ravigote sauce

Eric Ripert
Servings:
Serves 6 Servings
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Ingredients

Lamb
  • 4 pound leg of lamb
  • 2 pound garlic cloves
  • 2 pound springs rosemary
  • 3 sprig thyme
  • 3 tablespoon canola oil
  • 2 tablespoon butter
Ravigote sauce
  • 4 pound leg of lamb
  • 2 pound garlic cloves
  • 2 pound springs rosemary
  • 3 sprig thyme
  • 3 tablespoon canola oil
  • 2 tablespoon butter
  • 3 tablespoon aged sherry vinegar
  • 1 tablespoon dijon mustard
  • 6 tablespoon canola oil
  • 6 tablespoon extra virgin olive oil
  • 1 tablespoon large egg, hard boiled, yellow and white separated and chopped
  • 1 teaspoon drained capers, finely chopped
  • 1 teaspoon finely diced shallot
  • 2 teaspoon finely diced cornichons
  • 1 teaspoon chopped fresh chives
  • 1 teaspoon chopped fresh tarragon
  • 1 teaspoon chopped fresh italian parsley
Baby new potatoes and spring vegetables:
  • 4 pound leg of lamb
  • 2 pound garlic cloves
  • 2 pound springs rosemary
  • 3 sprig thyme
  • 3 tablespoon canola oil
  • 2 tablespoon butter
  • 3 tablespoon aged sherry vinegar
  • 1 tablespoon dijon mustard
  • 6 tablespoon canola oil
  • 6 tablespoon extra virgin olive oil
  • 1 tablespoon large egg, hard boiled, yellow and white separated and chopped
  • 1 teaspoon drained capers, finely chopped
  • 1 teaspoon finely diced shallot
  • 2 teaspoon finely diced cornichons
  • 1 teaspoon chopped fresh chives
  • 1 teaspoon chopped fresh tarragon
  • 1 teaspoon chopped fresh italian parsley
  • 3 pound fingerling potatoes, cleaned
  • 6 pound shallots, peeled and cut in half
  • 3 tablespoon olive oil
  • 1/2 pound green beans
  • 2 pound mixed baby spring vegetables (radishes, carrots, fennel)
  • 1 tablespoon butter

Preparation

Baking Directions:

1.

Preheat oven to 450°F.

Heat a large roasting pan in the oven.

Meanwhile, slice the garlic cloves into 1/4-inch slices.

Make incisions in the leg of lamb and insert the garlic slices with small sprigs of rosemary and thyme.

Season the lamb thoroughly with salt and pepper.

2.

Add the canola oil to the hot roasting pan and carefully sear the meat in the oven on all sides, 15-20 minutes.

Reduce the temperature to 375° F, add the butter to the roasting pan and continue roasting, basting frequently for 35-45 minutes.

A meat thermometer should read 140° F for medium.

3.

While the lamb is cooking, bring a large pot of salted water to a boil.

4.

To make the vinaigrette, place the sherry vinegar and Dijon mustard into a mixing bowl.

Slowly whisk in the canola and olive oil.

Adjust the seasoning.

Add the egg whites and yolks, capers, shallot, cornichons and herbs to the vinaigrette.

Set aside.

5.

Arrange the potatoes and shallots in a single layer on a baking sheet.

Drizzle with olie oil and season with salt and pepper; toss to coat evenly.

Bake the potatoes and shallots 25-30 minutes until tender.

6.

Blanch the green beans in boiling water until tender about 4-5 minutes.

Drain and immediately plunge into an ice water bath to cool.

Drain and set aside.

7.

When ready to serve, place the spring vegetables in a sauté pan with about 1/4 cup of water and the butter.

Over high heat wilt the vegetables until they are tender, add the green beans and season to taste with salt and pepper.

8.

Serve the lamb with roasted fingerling potatoes, spring vegetables and the ravigote sauce.

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