-
1
Preheat large, roasting pan in a 550 degree oven.
-
2
Rub lamb with olive oil.
-
3
Generously salt (gros sel) the lamb.
-
4
Mix the peppercorns together and pat on lamb.
-
5
(This should be done at least 4 hours in advance, preferably overnight).
-
6
In a large bowl, mix together potatoes, onions, carrots, garlic and thyme.
-
7
Add oil, season and mix well.
-
8
When pan is hot, pull out and dump veggies into the pan.
-
9
There should be a good sizzle.
-
10
Mix the veggies around and roast for 10 minutes.
-
11
Mix again and place lamb on top.
-
12
Place in oven and roast until brown, about 20 to 30 minutes.
-
13
Turn oven down to 375 degrees, cover the lamb with foil to prevent burning and roast another 20 to 30 minutes.
-
14
I shoot for medium rare, about 130 degrees.
-
15
Mix veggies a couple of times during the cooking.
-
16
Place lamb on a cutting board and let rest 10 minutes.
-
17
Make sure the veggies are fully cooked and check for seasoning.
-
18
If not, place back in oven another 10 minutes.
-
19
Serrano Chile-Mint Jelly: In a non-reactive pan, dissolve sugar in juice and water.
-
20
Pour 2 tablespoons of the warm liquid in a small saucepan and add gelatin.
-
21
Dissolve on low heat and set aside.
-
22
Raise to medium-high under the first saucepan and add the chiles, mint, zest and salt and bring to a boil.
-
23
Reduce heat to low and cook for 10 minutes, occasionally stirring.
-
24
Remove from heat and add dissolved gelatin.
-
25
Store in refrigerator overnight, stirring occasionally to break up the gelatin.
-
26
It will be a soft jello-like consistency.
