Inspired by my trip to Paris, I decided to serve this tender flavorful lamb. This recipe, adapted from the fabulous Jacques Pépin, is simply a wonderful, earthy dish. I had made it years ago and recently rediscovered his cookbook on my shelf. It is a delicious way to serve the lamb and I use extra vegetables in the cooking process to serve with the meat and juices over creamy, mashed potatoes and sautéed garlic-lemon Spinach. Although the recipe calls for a boneless leg of lamb, I keep the bone in the pot for added flavor and remove it before serving and slicing. The recipe recommends a cast iron pan for cooking, but my Dutch oven has higher sides and works very well if you opt to use extra vegetables.
Click here for the recipe.