ROASTED LEG OF LAMB WITH DOUBLE FRIED YOUNG POTATOES ALONG WITH AIOLI AND BRAVA SAUCE ON OCTOBER 16

ROASTED LEG OF LAMB WITH DOUBLE FRIED YOUNG POTATOES ALONG WITH AIOLI AND BRAVA SAUCE ON OCTOBER 16

I was inspired by a sunny Saturday, cooking together and enjoying some great recipes from Saveur Magazine. Everything started in Saturday morning, after going to a frame store to get, finally 2 friends artwork properly framed and ready to hang in our living room. Catalina, Bellota is going to look great…. Jorge, we will wait until you sign yours before we frame it, Krista, finally Jeff Soto will have a frame. Thanks to all of you for giving us ART. [br]
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Later I went to Whole Foods to get some good lamb and vegetables. I found a really nice, affordable and local leg of lamb beautifully done as roast (3.5 lb) and some young potatoes to add to the mix. I rubbed the meat with olive oil, salt, pepper and fresh minced rosemary and preheat the oven to 450 F. I roasted it for 30 minutes, then lowered the temperature to 325 F and cooked it until the roast reach 130 F inside. Alfonso prepared the potatoes, poaching them and then frying them in olive oil along with two dipping sauces, Aioli and Brava Sauce. [br]
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Brava Sauce[br]
1/2 cup crushed tomatoes[br]
9 tbsp. extra-virgin olive oil, plus more for frying[br]
1 1/2 tsp. red wine[br]
1 tsp. hot smoked paprika[br]
1/4 tsp. sugar[br]
1 Serrano chile, minced[br]
Kosher salt to taste [br]
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Purée tomatoes, 1 tbsp. oil, wine, paprika, sugar and chile in a blender. Season with salt, transfer to a bowl, and set aside.[br]
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Aioli [br]
1 egg yolk[br]
1 clove garlic minced[br]
1 tsp. fresh lemon juice[br]
1 tsp. milk[br]
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Vigorously whisk egg yolk and garlic. While whisking add 1 tbsp. oil in a thin stream until mixture thickens. Continue whisking, adding 7 tbsp. oil in a thin stream. Add lemon juice, and milk, and season with salt; chill.