Easy
8
Published 1992
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.
INGREDIENTS | MEASURE | WEIGHT | |
volume | ounces/pounds | grams/kilograms | |
• | |||
rendered fat reserved from Roast Leg of Lamb | • | • | |
fresh rosemary leaves, chopped* | • | • | |
lemon juice, freshly squeezed | • | • | |
salt | • | • | |
pepper, freshly ground | a few grindings | • | • |
*or
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.