Today’s restaurant recipe is provided by Bistro Bis located in Washington, DC.   Bistro Bis is a contemporary French Bistro created by chef/owner Jeffrey Buben.  With a hip and sophisticated style, Bistro Bis is frequented by Senators, Congressmen and celebrities who seek to dine amidst warm and intimate surroundings while indulging on contemporary French cuisine such as “Roasted Leg of Lamb Persillé with Gratin Dauphinoise” which combines the classic French lamb roast with the traditional French potato dish from Dauphine in the Savoy region of France.

Roasted Leg of Lamb Persillé with Gratin Dauphinoise

Lamb Roast

• Leg of lamb, bone in and tied (about 5-6 lbs.) Ask butcher for extra bone and trimmings from the leg
• 2 tomatoes
• 1 bouquet garni  - parsley stems, celery leaves, thyme and rosemary, wrapped in the green of a leek and tied
• 4 garlic bulbs, unpeeled, cut in half (horizontally)
• 3 T butter, softened
• Sea salt and freshly ground black pepper to taste
• 1 cup dry white wine
• 2 cups cold water

Parsley Crust

• ½ cup Dijon or Pommery mustard
• 4 slices white bread, crust removed
• ½ cup fresh flat leaf parley leaves
• 4 cloves garlic peeled
• Sea salt and freshly ground pepper to taste

Preheat oven to 425°

Scatter the bones; trimmings, bouquet garni and garlic (cut side down) in a roasting pan.  Place the lamb on top and rub with butter.   Season generously.  Place in oven and roast about 45 minutes to 1 hour.  (10-12 minutes per pound for medium rare.)  Baste the roast occasionally. 

Prepare the crust.  Place the bread in a food processor and process to fine crumbs.  Add the garlic and parsley and process until well blended.  Season and set aside.

Remove the lamb from the oven.  Move to a large platter, set upside down and cover with foil.  Let the meat rest for 30 minutes. 

Prepare the sauce.  Place the roasting pan with all the trimmings over a moderate high heat and cook the drippings 2 to 3 minutes until caramelized.  Spoon off the excess fat and add the white wine.  Reduce until dry.  Add the cold water.  Lower the heat and cook until reduced by half.  Strain through a fine-mesh sieve.  Season to taste.  Set aside and keep warm.

Preheat the broiler. 

To finish the lamb.  Turn the lamb back over and spread the top with the mustard, coating well.  Sprinkle the bread crumb mixture to cover.  Place the meat about 6 inches from broiler and broil until the crust is golden brown, about 4 minutes.  Remove from oven and carve. Serve with the sauce and a side of Gratin Dauphinoise.

Gratin Dauphinoise

• 3 Lbs. baking potatoes (about 4-5 potatoes)
• 4 T soft unsalted butter
• 1 qt and ¼ cup heavy whipping cream
• 2 cloves fresh garlic, peeled
• Fresh ground nutmeg to taste
• Sea salt and freshly ground black pepper to taste.
• 1 cup freshly grated parmesan cheese

Preheat oven to 325°

Peel and thinly slice the potatoes.  Do not wash the potatoes after slicing.

In a large sauce pan add the heavy cream and season to taste.  Bring to a simmer and start to add the sliced potatoes shaking the pan to distribute the potatoes and cream evenly.  Cook for 3 to 5 minutes.

Rub the bottom of oven proof baking dish with garlic and butter.  Transfer the potatoes to the baking dish with a slotted spoon.  Pour the cooking cream over the potatoes and sprinkle with parmesan cheese.

Place the baking dish in the center of the oven and bake until the potatoes are golden on top 

About Bistro Bis

Bistro Bis is a contemporary French Bistro designed by award winning architects, Adamstein and Demetriou.  With something for all, Bis' diners can indulge in perfect pommes frites or house made saucisson on the outdoor terrace in warmer months or enjoy a rich bouillabaisse by the fireplace in the winter.