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1 - 6 pound leg of lamb, bone in, completely trimmed of fat

1 pound lamb bone trimmings, neck stew meat

1 tablespoon soft butter

Sea salt and white pepper, freshly ground

2 heads garlic, split horizontally

1 stalk leek greens

1 small bunch each: parsley stems, celery leaves, thyme

1 - 1/4 cup water



3 slices white bread, crusts trimmed

1/4 cup flat parsley leaves



18 fingerling potatoes

1 bunch carrots

6 artichokes

1 lemon

2 tablespoons olive oil

1 tablespoon unsalted butter



Remove the lamb from the refrigerator at least 1 hour before cooking.  Preheat the oven to 425 degrees.


Lightly oil a large roasting pan.  Scatter the bones over the bottom.  Place the cut garlic in the pan, cut sides up.  Rinse the leek leaves and place the herbs in the leaves, then bind them up with kitchen twine.  Add to the pan.  Smear the outside of the lamb leg with butter and set it on the meat and vegetables.  Roast for 10 minutes per pound, about 1 hour, turning the meat every 15 minutes.


Remove the lamb from the pan.  Set it with the shank bone up on an inverted pan, placed on a bake sheet.  Cover loosely with foil and place in the turned-off oven with the door ajar for 30 minutes or up to 1 hour.





Rinse off the potatoes and submerge them in water by 1".  Bring water to a simmer and cook for 10-15 minutes, until a knife pierces them easily.  Drain and cool quickly with cold water.


Peel the carrots and cut into 2" lengths on the diagonal.  Steam until just tender.


Fill a bowl with cool water.  Add the juice of 1/2 lemon.  Trim 1/2 of the outer leaves off the artichokes.  Use a potato peeler to trim the stems and ends of the artichokes.  Dip them in the acidulated water.  With a large, sharp knife, cut the remaining leaves off the choke 3/4" above the base.  Quarter the trimmed choke in quarter and place the pieces in the acidulated water.  Proceed with the remaining artichokes.


Bring 1 quart of water to a simmer  in a saucepan.  Squeeze in the juice of 1/2 lemon.  Use a paring knife to trim the bristly portion out of each choke quarter.  Simmer the quarters in the acidulated water until they are tender, 10-15 minutes.  Drain and cool quickly in cold water.


Fifteen minutes before finishing the lamb in the broiler, heat the olive oil and butter in a large skillet.  Add the potatoes, carrots, and artichoke quarters.  Reheat them, and lightly toast the surface of the potatoes over medium-low heat, covered.  Shake the pan occasionally, and season with salt and freshly ground white pepper just before placing the lamb under the broiler.



Heat the roasting pan to caramelize the juices.  Tip the roasting pan to remove the fat, then pour in 1-1/2 cups cold water to deglaze the pan scraping the bottom of the pan to dislodge coagulated pieces.  Simmer this sauce for 5 minutes to reduce by half.   Season to taste and strain into a sauceboat.


Pulverize the bread in the workbowl of a food processor.  Add the parsley leaves and process until they too are very fine.


Preheat the broiler.  Press a light coating of crumb crust all over the surface of the lamb.  Slide the lamb 4" from the broiler flame and brown the crust, turning every 2 minutes or so until the entire surface is toasted, about 6 minutes in all.


Carve the lamb immediately.  Serve with a selection of vegetables and the sauce..