This recipe came to me over thirty years ago as a friend’s childhood reminiscence. But she told it with such desire and nostalgia I soon felt as if it were my own.
|rendered fat reserved from Roast Leg of Lamb||•||•|
|fresh rosemary leaves, chopped*||•||•|
|lemon juice, freshly squeezed||•||•|
|pepper, freshly ground||a few grindings||•||•|
Place a vegetable steamer in a large saucepan. Add water to come slightly under the bottom of the steamer and bring it to a boil. Place the potatoes in the steamer insert, cover the pan tightly, lower the heat and steam the potatoes until just barely tender, 15 to 20 minutes. A skewer or the tip of a sharp knife inserted into the potato should go in with a little resistance and the potatoes should still be firm. With tongs, remove the potatoes to a bowl of iced water and set them aside until cooled, about 5 minutes. Drain the potatoes well. Peel and set them aside on paper towels or refrigerate until ready to brown them.
When the roast leg of lamb is done, spoon
© 1992 Rose Levy Beranbaum. All rights reserved.