12 Jul LAMB ROASTED WITH SAFFRON POTATOES
One 4-5 -pound leg of lamb, excess of fat removed
salt and freshly ground black pepper
1/2 cup olive oil
2-1/2 lbs baking potatoes, peeled and cut into 1/4-inch slices
1 large onion, cut in half and thinly sliced
1 large green pepper, cut into strips
3 large tomatoes, sliced
1/2 cup chopped fresh parsley
1 tsp saffron threads
12 black peppercorns
1/2 tsp ground cinnamon
4 tbsp roasted garlic purée
4 bay leaves
2-1/2 cups dry white wine
-Sprinkle the lamb with salt and pepper and allow to come to room temperature.
-Preheat the oven to 400 F.
-Pour half the oil into the bottom of roasting pan or cazuela. Layer the sliced potatoes, onion, green pepper, and tomatoes in the pan, sprinkling with salt and parsley.
-In a mortar or spice grinder, grind together the saffron, cloves, and peppercorns. Add 1/4 cup hot water and allow to stand for 10 minutes. Stir in the cinnamon and roasted garlic. Pour spice mixture over the potatoes. Tuck the bay leaves into the layered vegetables. Pour on the wine.
-Place the leg of lamb on top. Pour the remaining oil over the lamb. Cover and bake for about 1hour or until the meat is tender.