-
1
Tie the lamb or ask the butcher to do so.
-
2
Cut 5 of the garlic cloves in half lengthwise, thin thinly slice them.
-
3
Make slits in the lamb and insert the garlic slices into the meat.
-
4
Coarsely chop the remaining 7 cloves.
-
5
In a small dish, combine the chopped garlic, rosemary, thyme, pepper, and oil.
-
6
Mix well; then rub mixture over the lamb; cover and refrigerate 1 hour.
-
7
Preheat oven to 375u00b0; lightly oil a large roasting pan.
-
8
About 20 minutes before roasting, remove the lamb from the refrigerator; season it with salt.
-
9
Put the lamb in the roasting pan; roast for about 1 1/2 hours, or until an instant-read thermometer inserted in the thickest part reads 134u00b0.
-
10
Begin checking the temperature after 1 hour and 10 minutes, keeping in mind that lamb will cook quickly once it reaches a temperature of 125u00b0.
-
11
Transfer lamb to a serving platter and let it rest, loosely covered, with foil, for 30 minutes.
-
12
Remove the pan juices in the roasting pan to make the jus.
-
13
Make the potatoes: peel the potatoes and as each one is peeled, drop it into a bowl filled with cold water.
-
14
Slice the potatoes 1/2 inch thick and return them to the water to prevent discoloring.
-
15
In a 12-inch saute pan, heat the oil over med-high heat; cook the onions, stirring, for about 6 minutes, until softened.
-
16
Add in the garlic and cook, stirring, for about 2 minutes, until softened.
-
17
Drain the potatoes and add them in to the pan along with the parsley, thyme, and rosemary; season with salt and pepper, and cook for 10-12 minutes, until the potatoes and onions begin to brown lightly.
-
18
Add in 1 cup of stock, stir well, and cook for 4-5 minutes, until the stock reduces a little.
-
19
Add in the remaining 3/4 cup stock and cook, tossing the potatoes and onions, for about 18 minutes, until the potatoes are tender when pierced with the tip of a sharp knife but still hold their shape and the stock has reduced to a thick, flavorful glaze; set aside, covered, to keep warm.
-
20
Make the haricots verts: in a big saucepan of boiling water, cook the beans for about 4 minutes, until tender but still firm; drain and toss with the butter and season with salt and pepper; set aside, covered, to keep warm.
-
21
Make the jus: pour off all but 1 tablespoon of fat from the lamb roasting pan.
-
22
Set the pan on the stove, covering 2 burners.
-
23
Add in the shallot and cook, stirring, for about 2 minutes, taking care not to let it burn.
-
24
Add in the wine; bring to a boil.
-
25
Deglaze the pan, using a wooden spoon to scrape up the browned bits sticking to the bottom; transfer the contents of the pan to a saucepan.
-
26
Set the saucepan over high heat and boil for about 8 minutes, until the wine nearly evaporates.
-
27
Add in the stock and the collected juices from the resting lamb and return to the boil, skimming any foam that rises to the surface.
-
28
Cook for about 12 minutes, until the sauce thickens; season with salt and pepper.
-
29
Strain the sauce, if desired, and swirl in the butter; should have about 1 cup sauce.
-
30
Carve the lamb and arrange the slices on a platter; spoon the potatoes and beans into bowls and serve alongside the lamb; pass the sauce in a sauceboat.
-
31
Suggested to serve this with a young French red Burgundy, an aged Bourdeaux, or an Italian Barolo.
