Slow Roasted Leg of Lamb with Potato-Fennel Gratin and Mint Chutney

• PREP - 8 HOURS

• COOK - 2.5 HOURS

• SERVES - 6

DIRECTIONS

     Marinate lamb overnight with plenty of mint, oregano, rosemary, lemon zest and smashed garlic. Preheat oven to 500°F In a large bowl toss the potatoes, onion, fennel, heavy cream, olive oil, toasted fennel, fresh thyme, salt and pepper. Make sure the potato mixture is well coated. Place the mixture in a shallow roasting pan and place in oven uncovered for 60-75 minutes or until the top is brown and the potatoes are tender. When the gratin is done turn the oven down to 300°F. Season the lamb with salt and pepper and let it sit for 30-45 minutes. Place the lamb on a roasting rack with a bottom drip pan. Coat the lamb with its marinade and place the butter on top. Place the lamb in the 300°F oven. Baste about every 10-15 minutes. The lamb is ready when it has an internal temperature of 120-135°F. This temperature is a perfect rare to medium rare

To prepare the mint chutney:

     In a small saucepan combine the vinegar, bay leaves and sugar. Reduce this by half. When finished drop the raisins in, turn off the flame and cover for 15 minutes or until raisins are plump. In separate saucepan combine oil and sliced shallots. Cook on medium heat until the shallots are just cooked through. In a large bowl combine vinegar and shallot mixture. Give this a pinch of salt and pepper. In a mortar and pestle pound the mint to a fine paste. Add this to the raisin mixture. When ready to plate reheat the potato-fennel gratin. Give the lamb one last baste and let rest a few minutes before slicing, Place gratin on the plate first. Lay the sliced lamb over the gratin and finish with the mint chutney.